mediterranean pot pie

Name: Mediterranean Pot Pie
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 2 - onions, thinly sliced; 3 - cloves minced fresh garlic; 3 tablespoon(s) all purpose flour; 1 teaspoon(s) dried oregano; 1 1/4 cup(s) chicken broth; 14 ounce(s) canned tomatoes, undrained and chopped; 2 1/2 cup(s) chicken breast, cooked and chopped; 14 ounce(s) artichoke hearts, canned, rinsed and sliced; 1/2 cup(s) black olives; 1/4 cup(s) bottled pepperoncinis, drained, seeded and chopped; - pepper to taste

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23 Pinches 1 Photo

Angelina Bourasaw

Wasilla, AK

Updated on Jan 13, 2010

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Ingredients

2 tablespoons olive oil, extra virgin
2 - onions, thinly sliced
3 - cloves minced fresh garlic
3 tablespoons all purpose flour
1 teaspoon dried oregano
1 1/4 cups chicken broth
14 ounces canned tomatoes, undrained and chopped
2 1/2 cups chicken breast, cooked and chopped
14 ounces artichoke hearts, canned, rinsed and sliced
1/2 cup black olives
1/4 cup bottled pepperoncinis, drained, seeded and chopped
- pepper to taste

How To Make mediterranean pot pie

Step 1

Preheat oven to 400.

Step 2

In a large skillet or dutch oven, heat oil over medium heat.
Step 3

Add onions and garlic and cook, stirring, until the onions are soft and lightly browned, about 5 minutes.
Step 4

Add flour and oregano and stir to coat the onions.
Step 5

Add broth and tomatoes and bring to a simmer, stirring constantly.
Step 6

Stir in chicken, artichokes, olives and pepperoncinis.
Step 7

Taste and season with pepper.
Step 8

Transfer the mixture to a deep 10 inch pie pan or other 2 quart baking dish and set aside.
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