Or as translated in Romanian, Reese’s chicken pie. 🙂
Reese’s Chicken Pot Pie Casserole is a pie with hash browns, vegetables, chicken and puff pastry. I chose it because I thought it to be nourishing and because I had never cooked anything like it. 🙂
In a pan greased with oil I put the layer of potatoes (2 potatoes grated and mixed with an egg and salt, pepper) and put the tray in the preheated oven, over medium heat for more than a quarter of an hour, until the potatoes have began to change color. (Just don’t burn them! 🙂) On top, I put the layer of vegetables and meat – in my case, carrot, celery, red onion, chopped red pepper, hardened with oil and a little chicken soup, plus some boiled and chopped turkey, seasoned with salt, pepper and mint (You couldn’t help it, right? 😉). Reese used carrots, celery, onions and peas, plus chicken and mushroom cream soup… I say that whatever vegetables you use, it’s important not to have too much juice left. Over the layer of vegetables, thawed puff pastry. In the oven, medium heat, about half an hour, until the puff pastry is cooked. Two portions come out.
If you want a vegetarian recipe, take out the meat and use vegetable soup or water. If you want a vegan one, take out the egg and either leave the potatoes like that or use boiled potatoes instead of hash browns. If you want a raw vegan, well, give up puff pastry, eat raw vegetables, use potatoes for the skin and look at the pictures. 🙂
And if you want to be arrogant, use a larger tray, more ingredients and grease the pastry with a beaten yolk before putting the tray in the oven. With a little luck – fingers crossed – something like the photo below will come out. 😀
The recipe is from the first book proposed at the January / February cookingbookclub Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love & Baking Biscuits by Reese Witherspoon. The next book comes out in early March. 🙂
Read all the #cookingbookclub articles here.
See here all the disasters in the kitchen.