This is one of those once-a-year meals…you know the kind…when you use every pot in the kitchen and have a huge clean up…should I be telling you this before you even read it? My mother-in-law used to make this dish and I always loved it. Her recipe could feed a huge family, so I reduced the ingredients to feed four and put my own spin on it. I make it once a year during the winter when comfort food is truly needed…
Rosario’s Chicken Pie
2 boneless chicken breasts
2 celery stalks; one diced, one chopped
1 onion; half diced, half chopped
1 envelope chicken bouillon
1 teaspoon each oregano, onion powder & garlic powder
1 bay leaf
salt & fresh ground pepper
2 large potatoes, peeled & diced
2 large carrots, peeled & diced
1 tablespoon canola oil
1/4 cup tomato paste
1/4 cup raisins
pie crust (home made or store bought)
Place the chicken, chopped celery and chopped onion in a medium sauce pot. Sprinkle on the chicken bouillon, oregano, onion powder & garlic powder. Season with salt and fresh ground pepper. Pour in 2 cups of water. Add the bay leaf. Bring to a boil; reduce heat, cover and simmer 20 minutes until chicken is cooked; strain – reserving all the cooking broth. Dice the chicken and set aside.
Place the eggs in a small pot of cold water. Bring to a boil and cook until hard boiled (~20 minutes or so). Place the diced potatoes in another pot of salted water; bring to a boil, reduce heat, cover and simmer 10 minutes. In a medium-large deep sauté pan cook the diced celery, diced onion and diced carrots in hot oil until tender (~10 minutes).
Stir in tomato paste and cook on low for a few minutes. Add in the cooked chicken and potatoes. Dice the hard boiled eggs and add them in too. Pour in the reserved broth and add the raisins.
Heat oven to 375°F. Prepare homemade pie crust or store bought pie crust and cover the bottom and sides of a casserole dish. Scoop out the chicken mixture into the dish. Pour on just enough broth to add moisture (1/2 – 1 cup).
Top with pie crust. Prick with a fork and bake in heated oven for 35-40 minutes until top is nicely browned.
Remove from oven and allow to rest a few minutes before slicing and serving.