1/2 cup butter, divided
1 cup chicken broth
2 tablespoons garlic powder
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dried oregano
2 cloves garlic, minced
1 small onion, thinly sliced
3 cups canned whole peeled tomatoes with juice
2 tablespoons olive oil
1/2 teaspoon dried basil
3 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese
1 1/2 teaspoons seasoning salt
1 ounce fresh lemon juice
1 cup chopped fresh parsley
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 400 degrees F (200 degrees C).
Cut 13 slices of pastry into 1 inch cubes. Transfer pastry cubes to a large mixing bowl. Mix butter, chicken broth, garlic powder, flour, salt and pepper.
Place 1 cup tomato mixture in bottom of ungreased 12 inch pie pan; add green onion and tomatoes. Pour tomato mixture over chicken mixture; cook until brown. Sprinkle with bread crumbs, Parmesan cheese, oregano, garlic, tomatoes, olive oil, basil, parsley and mozzarella cheese.
Bake in preheated oven for about 1 hour, until crust is golden. Unroll dough and bake another hour. Bake on bottom and allow to cool. Serve sliced fresh.
This recipe, along with the addition of capers, was truly exceptional. The flavor was incredibly delicious, and the home made salsa was awesome! The only thing I did differently was to put the chicken chips (also called for in the recipe) in my food processor for a couple of seconds, until they were no longer clumpy. This is the first time I have ever included a salsa, and I was thrilled to find that it was so delicious!
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