Chicken Cobbler With Caramelized Sweet Onions
Ingrediënten
Makes 6 servings / Prep: 45 min., Bake: 40 min.
- ⅓ cup butter
- 2 cups Caramelized Sweet Onions
- ¼ cup all-purpose flour
- 1 12-ounce can evaporated milk
- 1 cup chicken broth
- ½ cup dry white wine
- 1 tablespoon chicken bouillon granules
- ¼ teaspoon pepper
- 3 cups coarsely chopped cooked chicken
- 3 tablespoons chopped fresh parsley
- 1 15-ounce package refrigerated piecrusts
- ½ cup finely chopped pecans toasted
- ½ cup grated Parmesan cheese
Instructies
- Melt butter in a large skillet over medium heat; add Caramelized Sweet Onions, and cook 1 to 2 minutes.
- Add flour; cook, stirring constantly, 1 minute.
- Gradually stir in evaporated milk, chicken broth, and wine; cook, stirring constantly, 5 minutes or until thickened.
- Add bouillon and pepper.
- Remove from heat; stir in chicken and parsley.
- Pour chicken mixture into a lightly greased 10-inch deep-dish pieplate.
- Unroll piecrusts.
- Sprinkle 1 piecrust with pecans and Parmesan cheese.
- Top with remaining piecrust.
- Roll into a 14-inch circle; press edges to seal.
- Cut into ¾-inch-wide strips.
- Arrange strips in a lattice design over filling, reserving any extra strips; fold edges under.
- Bake at 425° for 35 to 40 minutes or until golden.
- Place remaining strips on a lightly greased baking sheet.
- Bake at 425° for 10 to 12 minutes or until golden brown.
- Serve with cobbler.
Notes / Tips / Wine Advice:
You can use an 11- x 7-inch lightly greased baking dish instead of a pieplate.
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