Pie-less Chicken Pot Pie, a.k.a. Chicken Pastel
Chicken pot pie is easily one of my favorite comfort food. Occasionally, I skip the pie and just savour the creamy filling of chicken and vegetables. Without the pie, this dish is also called Chicken Pastel, served over rice, bread or noodles.
So today, I thought of preparing Chicken Pastel without the pie but as filling for a sourdough bread bowl.
Did I just say comfort food?
1 lb, skinless and boneless chicken breast, sliced into tiny cubes
1/2 cup, potatoes, sliced into tiny cubes
2 small carrots, sliced
1/2 red bell pepper, sliced into tiny cubes
1/2 cup frozen green peas
1 small can (4.6 oz) Vienna sausage, sliced
1 can (10.5 oz), cream of mushroom soup
1/2 cup heavy whipping cream
4 cloves garlic, peeled and crushed
1/2 medium onion, sliced
Salt and pepper to taste
1/2 cup water
3 tbsps unsalted butter
1 mini sourdough bread, whole
Slice off the top of the sourdough bread and hollow the inside to make a bread bowl. Set aside. Heat butter over medium-high heat. Add garlic and onions and saute until cooked and fragrant. Add chicken and cook until slightly browned. Add in bell pepper, potatoes, carrots and green peas and stir-fry for about 3 minutes. Add salt and pepper to taste. Add cream of mushroom soup and water. Stir well, and let simmer until the potatoes and carrots are cooked. Add in Vienna sausage and cook for another 2 minutes. Remove from heat. Ladel the chicken mixture into the bread bowl and top with fresh cilantro. Save the leftover mixture for later for another bread bowl or to put over rice or noodles.