Cornish Game Hen and Wild Rice Pot Pie

Last night my Dad made the yummiest cornish game hens stuffed with wild rice for a family dinner. So good. However, there was one left over. Unfortunately, these don't reheat too well. What to do, what to do.... I came up with this chicken and rice meets pot pie idea. It was so so yummy. The hens were stuffed with Uncle Ben's Original Wild Rice and roasted in the over (make sure to baste the hens with a little butter and season with salt and pepper!) It will be hard to wait for the next time we make cornish game hens for this dish! Enjoy

Meat from 1 roasted cornish game hen, chopped (about 1 1/2 cup)
1 cup seasoned wild rice (I used Uncle Ben's from the hen)
1 can green beans
1 onion, finely chopped
1/2 cup corn
8 stalks of asparagus, chopped
1 can health request cream of chicken soup
3 Tbl milk
1/4 cup water
1 tsp salt
1/2 tsp pepper
1/2 t rubbed sage
1/2 t ground thyme
1 clove garlic, minced
1 egg white
1 can crescent rolls (about 8)

Preheat over to 375. Lightly grease a medium skillet with PAM. Add meat, rice, onion, beans, corn, asparagus, salt, pepper, sage, garlic, and thyme to skillet. Heat on medium-low for about 10 minutes. Add soup, milk and water. Mix well. Add hen and rice mixture to a lightly greased 9x9 baking dish. Un-roll crescent rolls and stretch over mixture. Make sure the press the dough against the sides of the pan, and avoid making any holes in the dough. Brush dough with egg white and bake for 30 minutes.

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