3 pounds boneless skinless chicken breasts — cut into
strips 2 tablespoons vegetable oil
2 cans cream of chicken soup
1 8 oz. can mushrooms — drained
1 10 oz. package frozen peas — thawed
1 onion — chopped
1 bell pepper — chopped
3 shallots — chopped
1 clove garlic
1 tablespoon chopped fresh parsley
salt and freshly ground pepper — to taste 1 stack Ritz crackers — crushed
In a large frying pan, brown chicken breasts in the oil. When they are done, remove them, and fry off the seasonings; onion, bell pepper, shallots, garlic, and parsley. When the onions are clear, put the entire mixture in a large casserole dish. Add the mushrooms and peas, and then fold in the cream of chicken soup. Top with the crushed crackers and bake at 350=B0 for 1 hour.
OPTIONS: 1. Put entire recipe into a pie shell and use either the cracker topping or another pie shell, inverting it out of its pan, as the top crust. 2. Use individual 6-inch tart shells to make several individual pot pies. 3. Add other vegetables to this mixture, although you will need to steam them first. Try these: carrots, broccoli, corn, cauliflower, potatoes: or use up your leftover cooked veggies. 4. Use leftover cooked chicken or leftover holiday turkey. Freeze potpies for future meals. 5. Serve over rice or bake with cooked pasta.