Passover Chicken Matzo Pot Pie
Serves: Makes 4-6 ramekins of pot pie or one 9 inch round
3 tablespoons extra virgin olive oil for sautéing
1 large onion, diced
1 1/2 cups frozen cut carrots
1 1/2 cups sliced canned potatoes
1/4 teaspoon oregano
1/4 teaspoon basil
3 pinches sweet chili peppers or hot paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
4 boneless chicken breasts cut into small chunks - cooked or uncooked (or whatever leftover chicken nuggets or roasted chicken you have cut into bite size chunks)
6-8 Manischewitz® Matzos, soaked in warm water for about 1 1/2 minutes
2 cups tomato sauce
salt and pepper to taste
Heat oven to 375 degrees F.
Prepare your ramekins or pan by coating the bottom and sides with a little olive oil and set aside.
In a large frying pan over medium-high heat, sauté the onions, carrots and potatoes in olive oil for about 5-6 minutes. Add all the spices and mix your onion combination well. Add the chicken nuggets mix well and continue to sauté ingredients together for an additional 5 minutes. Remove from flame and set aside.
Soak your matzos in warm water for about a minute and a half. They will break apart and become slightly mushy.
In a small bowl add the tomato sauce, salt and pepper mix well. Set aside.
Coat the bottom of your baking dish or ramekins with a little of your tomato mixture. Take matzo pieces and layer on top of the tomato sauce, forming a crust-like surface inside your baking dish. Spoon the chicken and onion mixture into the matzo crust. Then cover the chicken mixture with matzo, creating a pie like crust. Spoon the tomato sauce mixture on top of matzo spreading with the back of a spoon to coat evenly. Bake for 15-20 minutes. Remove and serve hot.