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Chicken Cobbler With Caramelized Sweet Onions

Deel op Facebook Print Recipe

Ingredients

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

Instructions

  • 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 & Wine Advice

You can use an 11- x 7-inch lightly greased baking dish instead of a pieplate.
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Course; Chicken / Soup