Chicken Parsley Pinwheel Casserole! A variation of The Mennonite Cookbook's Parsley Pinwheel Potpie

                                                                         

What a delicious dinner! Rich chicken gravy, loaded with potatoes, carrots, celery, onion, garlic, savory & sage, & Chicken, baked with light fluffy Parsley Pinwheels nestled gently into the gravy! I took the idea from my childhood & my Mom's Mennonite Cookbook! I switched it up a little, but not much! SO GOOD! Serves 6 to 8!

3 Large Boneless Skinless Chicken Breast

1 TSP Chopped Garlic

1 Onion Chopped

1/2 lb Baby Carrots

2 Celery Ribs Chopped

1/2 Pound Frozen Peas

Salt & Pepper to taste

1 TSP Ground Sage

1 TSP Dried Chopped Savory, if you can find it, I grow my own!

Place Chicken Breast in enough water to cover.Add the salt & garlic. Simmer until cooked about 25 minutes. Remove the chicken to cool, back into the simmering pot add everything except the peas. Cook until tender but frm. Add the frozen peas & cook another 5 minutes. Add the remaining spices, stir well. Now in a bowl take 2 heaping TBS Cornstarch, add 1/4 Cup Water & stir until smooth. Stir the smooth mixture into the bubbling vegetable mixture, cook & stir until thick. In a 9x13 pan place the chicken breast that have cooled & cut them up into bite size pieces. Now add the gravy vegetable mixture & stir, smooth out in the pan. Now mix up those pretty pinwheels!

PINWHEELS:

Preheat oven to 425 degrees

In a deep bowl place:

2 Cups Flour

1 TSP Salt

1 TBS Baking Powder

Mix well, now cut in 4 TBS Shortening until you have fine crumbs.

Stir in 1/2 Cup Milk to make dough, not to wet not to dry, use more or less milk as needed. Roll out on a floured surface to make about a 9x13 rectangle, about 1/2 inch thick. Spread out 1/4 Cup Chopped Parsley to cover the surface. Now roll up like a jellyroll! Slice into 2 inch wide pieces & place cut side down into the pan of Chicken veggie mixture! Bake 425 degrees for 25 minutes! SO PRETTY & SO YUMMY!