I made this recipe using a Silicone Baking Mold, from Flexipan- Daisy Shape.
ingredients:
2 T. unsalted butter
4 boneless, skinless chicken breasts, cut into cubes.
1 shallot
¼ C of flour
1 ½ C low sodium chicken broth
½ C half and half
1 T. parsley (dried, or fresh – chopped)
½ C of frozen corn - thawed
½ C of frozen green beans - thawed
½ C of frozen carrots – thawed
* You can also use canned vegetables or cook fresh vegetables – or any other
variation of vegetables.
1 potato cut up in cubes and microwave for about 2 minutes
salt and pepper to taste
1 refrigerated pie crust
1 large egg yolk mixed with 1 tsp water, for glaze
directions:
Cut up all food and have flour and broth, & half and half measured and
ready to pour in to pan.
Melt butter and cook chicken until lightly brown on all sides. Add the
shallots and cook until softened, about 2 mins.
Sprinkle with flour and stir to coat. Mix in broth, half and half, potatoes
and vegetables and parsley, bring to simmer. Cover and simmer for 10 mins.
Roll out pie crust on Roul’pat.
Set Sponge Cake mold or Star mold, or Sunflower mold on baking tray.
Line the bottom with one of the pie crusts.
Pour in the mix from pan into the mold. Cover with the other pie crust.
Brush with the egg glaze and bake at 380 for 30 minutes.
Let stand for about 5 min’s then invert on serving dish.
