Hearty Baked Upland Bird, Waterfowl or Chicken Pot Pie

Hearty Baked Upland Bird, Waterfowl or Chicken Pot Pie Recipe

Prep & cook time: 45 minutes (4 servings)

YOUR LOCAL FRESH SHOPPING LIST:

6-8 boneless skinless Breasts (or 3 Chicken boobs)
1 scoop (about 2 T.) Spitfire Gourmet Bougie Bouillon
1 small Onion, chopped
2 stalks Celery, chopped
1 large Potato (or Sweet Potato), diced
1⁄4 cup Butter
16 oz. frozen Mixed Veggies(peas, carrots, beans, corn)
1 cup Chicken Stock (or broth)
2 scoops age Crescent Rolls

INSTRUCTIONS:

Bake Bird Breasts (400° for about 15 mins), and cut into 1” chunks.
In a large soup pot, cook Onion, Celery and Potato in Butter for about 5 minutes (until soft). Remove from stove and mix in the Spitfire Gourmet Bougie Bouillon, frozen Veggies and Chicken Stock. Salt & Pepper to taste.
Gourmet Tip:
For a thicker mixture, use more diced potato. The starchy potato will thicken the sauce as it bakes.
Mix in the diced chicken, and place mixture into a 9” x 9” baking dish. Top this with the Crescent Rolls & bake uncovered at 400° for 25 minutes.

WINE: This recipe pairs great with a fruity Pinot Noir or Grenache (red), or a crisp Sauvignon Blanc (white)

VARIATIONS: Instant Pot: Eliminating the crescents, saute bird chunks in butter on high until slightly browned, then mix in remaining ingredients (except parm & bread crumbs). Cook for 5 minutes + 10 minutes natural release, then release remaining steam and open lid. Bake crescents (or biscuits) separately. l Slow Cooker: Eliminating the crescents, parm & bread crumbs, mix in all ingredients and cook 3 hours on high or 6 hours on low. Bake crescents or biscuits separately.