Thanks for checking out this month's Dinner and a Recipe idea from Brooke County Libraries! This month we are featuring Chicken Pot Pie Fritters from The Cookbook Club by Beth Harrison. This is a fun book with a unique set up and positively loads of recipe ideas.
From the book -
You can argue that these are cheat-y since they are, and you are welcome to get off that Clydesdale and make your own roux-into-cream-soup and cook your own chicken breasts. But if you really want fast comfort food that makes everyone think you're a culinary genius, look no further! These are pretty substantial so you really only need to have one or two per person, tops.
Recipe makes 8 fritters.
Ingredients:
2 tsps butter
1 small yellow onion, peeled and chopped
Pinch of salt
1 pound of rotisserie chicken breast meat, shredded
1 10.5 oz can cream of chicken soup
3/4 cup of frozen peas and carrotts
Salt and pepper to taste
1 package of crescent rolls
Onion is optional but wouldn't advise skipping it.
Steps
1. Put two tsps of butter in saucepan with chopped onions and a pinch of salt and cook over medium heat until translucent (about 8 mins).
2. Add chicken, soup, frozen veggies, and 1/2 water, and stir. Season to taste. This is the bulk of the dish.
3. Heat Oven to 375 F.
4. Spray a muffin tin with nonstick spray. Stretch one roll into a muffin cup, then fill with 1/8 of the soup mix and pinch closed with fingers. Option to lay roll flat first and pinch seals and then cut dough into squares if easier.
5. Bake for 12 to 15 minutes or until golden brown on top.
6. Serve immediately.
Be sure to let us know if you gave this a try! We'd love to hear about it.
Intrigued now? Check out the ebook from WV Reads! Just click on the link below...
https://wvreads.overdrive.com/media/5232747
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