Anth's Favorite Chicken Pie

Name: Anth's Favorite Chicken Pie
Ingredients: 2 boneless skinless chicken breasts (approx 150g); 12 teaspoon salt; 12 teaspoon fresh ground black pepper; 1 tablespoon olive oil, divided; 2 garlic cloves, minced; 1 small yellow onion, chopped; 1 (22 g) package cream of mushroom soup (3/4 oz, I used Campbell's) or 1 (22 g) package chicken soup powder (3/4 oz, I used Campbell's); 34 cup hot water; 1 teaspoon dried tarragon; 12 teaspoon dried oregano; 14 cup carrot, chopped, partially cooked in the microwave for 2-3mins; 14 cup frozen corn kernels, thawed; 1 cup cooked rice (I used long grain); 3 slices white bread; 3 teaspoons mayonnaise or 3 teaspoons butter

15 ingredients

14 steps

Ingredients

2 boneless skinless chicken breasts (approx 150g)
12 teaspoon salt
12 teaspoon fresh ground black pepper
1 tablespoon olive oil, divided
2 garlic cloves, minced
1 small yellow onion, chopped
1 (22 g) package cream of mushroom soup (3/4 oz, I used Campbell's) or 1 (22 g) package chicken soup powder (3/4 oz, I used Campbell's)
34 cup hot water
1 teaspoon dried tarragon
12 teaspoon dried oregano
14 cup carrot, chopped, partially cooked in the microwave for 2-3mins
14 cup frozen corn kernels, thawed
1 cup cooked rice (I used long grain)
3 slices white bread
3 teaspoons mayonnaise or 3 teaspoons butter

Directions

1

Pound the chicken breasts with a meat mallet/rolling pin, between clingwrap, until quite thin.
2

Season with salt and pepper, rub them into meat with fingers.
3

Heat half of the olive oil in a skillet, over medium heat.
4

Once hot, pan-fry chicken for 1-2 minutes per side, until cooked; remove and cool slightly.
5

Cut chicken into bite-sized pieces and set aside (I use kitchen shears).
6

Meanwhile, heat the remaining olive oil in the same skillet.
7

Once hot, saute onions until translucent for approx 1 minute.
8

Add garlic and cook for another 30 seconds.
9

Add the cooked chicken pieces, stir well.
10

Dissolve soup mix in the 3/4 cup of hot water.
11

Add soup mixture, dried herbs, carrots and corn to skillet and let cook until thickened.
12

Place half of the chicken mixture in a ovenproof casserole or individual ramekins, top with rice then followed by the chicken again.
13

Spread mayo/butter on one side of the bread, then top the casserole/ramekins with bread, buttered side up.
14

Transfer to the oven and cook for 8-10mins at 375C, until toast is browned.