I threw together an amazing Chicken Pepper Pie the other night and it was amazing! I hoped to duplicate that for tonight. When I went into my pantry, I was out of diced potatoes and too pressed for time to cube and boil the potato on the counter. So, I decided to sub the potatoes with mushrooms. The previous pie had a bunch of fresh peppers from our garden…pimentoes, jalapenoes, mexibells, and chilis. Unfortunately, since the garden was small this year, we had already exhausted our supply of garden peppers. In turn, I found a nice deal on jumbo green bell peppers and used them. In the end, the first pie really was the best and the recipe I will be sharing tonight….It has been tried by a few friends with rave reviews from children and husbands both.
Sautee: one small yellow onion, three jalapenoes, one red bell pepper, one green bell pepper, two cloves of garlic, and a little extra virgin olive oil
Once they begin to soften, add 3 cubed chicken breasts and sautee until the chicken is cooked throughout. Next, stir in one can of diced potatoes, one can of Healthy Choice cream of celery and one can of Healthy Choice cream of chicken. Mix until warm. Salt and Pepper to taste. Taste before putting into the dish to make sure you like it and adjust to your palate.
I use refrigerated pie crust for ease. By all means though…if you can make a homemade crust, go for it! I lay one pie crust on the bottom of a glass dish and then pour the chicken and pepper mixture over it. Then sprinkle shredded cheddar cheese over the mixture and top with the second crust.
A little tip to make it fancy: For the top crust, tear the dough in pieces and arrange it like a puzzle on top so that all the mix is covered. Makes a nice presentation.
Lastly, bake in a 400 degree oven for 20-30 minutes or until the top crust is browned.