Although this may be the antithesis of my own culinary philosophy, the idea was just too indulgent to let go. But, to do justice to this masterpiece of American-Chinese-American fusion, I felt that I really needed to commit – so most of the ingredients are premade and can be found in the freezer section! Is this dish the epitome of the bastardization of Asian cuisine? Perhaps. Was it actually, shamefully delicious? You bet.
Makes: 6 ethnically-retarded servings
Total kitchen time: 1 hour
- 1 bag frozen Mandarin Chicken (available at Trader Joe’s)
- 1 cup frozen “Organic Foursome” (carrots, peas, green beans and corn, available at Trader Joe’s)
- 2 cups prepared sushi rice
- 1 tbsp. low sodium soy sauce
- 1 premade pie crust, thawed (available at Trader Joe’s) [Note: use 2 pie crusts if making individual pot pies]
- Preheat your oven to 450°F.
- Prepare the Mandarin Chicken according to the package directions, reserving the sauce packets. Set aside.
- Thaw 1 cup of frozen vegetables, and mix together with Mandarin Chicken, sushi rice and soy sauce in a large bowl. Add the Mandarin sauce and stir to combine.
- You can prepare the pot pie in either one large round casserole dish, or in 6 medium ramekins. If using one dish, spoon in the chicken, vegetable and rice mixture and push into the dish with the back of a spoon to compress. Top with the pie crust and crimp the edges with a fork.
If making individual pot pies, divide the filling between 6 medium ramekins and cut the pie crusts into rounds to cover. Poke small holes in the middle of the crusts to allow steam to escape.
- Bake for 30 minutes, or until crusts are golden brown. Allow to cool 10 minutes before serving.
I’m secretly hoping that this dish sweeps the nation (well, at least the middle part) as the next big trend. There is something delightfully Paula Dean-y about the combination, not unlike “chicken tempura with BBQ sauce”. So, if you’ve got friends or family who prefer something semi-homemade and anti-culinary, why not pass this gem along.