CHICKEN POT PIE W/ MASHED POTATOE TOPPER
Cozy up to a dish of Pot Pie Bliss!
Provided by Sarah Farish
Categories Savory Pies
Time 1h10m
Number Of Ingredients 19
Steps:
- 1. Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots, and mushrooms and throw in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash of white wine or chicken stock to give them a little flavor ( I added both). Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer - around 5 minutes. Pour in half and half, stir and taste. If you need more flavor, stir in a few tablespoons of chicken granules ( I used about 5 tbsp). Transfer chicken pie mix into a container and store it in refrigerator until your potatoes are done.
- 2. Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.
- 3. Pour cream sauce over potatoes, add salt and pepper to taste - I also added 1c of shredded cheddar cause I couldn't resist. Using you mixer, whip them up until light and fluffy. I used a regular glass pie dish. Roll your pie crust into dish, pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter and salt and pepper. Bake at 375º for 40-45 minutes until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over. It was nice and creamy, I hate runny pot pies. This one was delicious!
MASHED POTATO TOPPED CHICKEN POT PIE
Not your average pot pie. Simple to make and good for left overs. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. My version of this is NOT diet. : - )
Provided by jamiewalker198
Categories Savory Pies
Time 40m
Yield 4 individual cassaroles or mini pie tins, 4 serving(s)
Number Of Ingredients 16
Steps:
- Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
- Add onion, cook until soft.
- Dissolve bullion in 1 1/2 cup water and add to veggies.
- Add any leftover veggies.
- Saute cubed chicken, add to veggie/broth mix.
- Keep mixture on low heat.
- In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
- Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
- Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
- In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
- Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
- Spread mashed potato mixture evenly on top, potatoes can be cold.
- Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.
FAVORITE CHICKEN POTPIE
This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 2 potpies (8 servings each).
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
WORLD'S EASIEST MASHED POTATO CHICKEN POT PIE
There are those days where you wish you have about three of you and an extra eight hours in the day to get everything done. This is especially true now that many are homeschooling their children full time. This recipe for Chicken Pot Pie is so easy and everyone in my family loves it. You can prep the meat and thaw the vegetables ahead of time to make the prep work of this recipe really easy. Please visit my recipe blog at: www.moveablefeast.recipes You can also find me on Facebook at: facebook.com/groups/893996950983380
Provided by Miranda Roderick @mgellert
Categories Other Main Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Remove all skin and bones from a rotisserie chicken and shred or chop.
- In a large bowl, add chicken, thawed vegetables, cream of chicken soup and pepper. Set aside.
- In a metal or glass pie pan, add one of the two pie crusts. Press dough into pan.
- Pour chicken mixture over prepared dough in pie pan.
- Spread cheese over chicken mixture.
- Spread mashed potatoes over cheese.
- Unroll the second pie crust and lay it over the top. Pinch edges to seal.
- Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375 degrees F and cook another 15 minutes, or until the crust is a deep golden brown.
- Let rest 20 minutes before cutting into the pie.
CHICKEN AND MASHED POTATO PIE
This is similar to shepherd's pie, but is made with chicken instead of lamb or beef. It's kind of a cross between a chicken pot pie and a shepherd's pie. You will need 3 cups of béchamel sauce for this recipe. I use Recipe #448904 for this. For the chicken, I usually buy a rotisserie chicken and chop the breast and thigh meat. I use frozen peas and cook them in the microwave for half the recommended time before adding them to the recipe.
Provided by xtine
Categories Chicken
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350Ëš F.
- Make the garlic mashed potatoes: cut each potato into 16 pieces (I leave the peels on, but you can peel them if you like). Place them in a saucepan with water and bring to a boil. Once the water is boiling, add 1 1/2 teaspoons of salt. Boil, uncovered, for 15 minutes. Drain well and return to the saucepan you cooked them inches Toss the potatoes over medium heat for a minute. This is to evaporate any excess moisture.
- Meanwhile, prepare the garlic: in a small covered saucepan, heat the garlic cloves with the butter and cook over lowest heat for 10 to 15 minutes, until very tender. They should not color more than a creamy yellow. Pour 1/2 cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes.
- Add the garlic and cream, and the cream cheese to the potatoes and mash well with a potato masher. Taste and add salt as needed. Set aside.
- In a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. In a large bowl, combine the sautéed vegetables, the peas, and the chicken.
- Add the McCormick chicken base to the béchamel sauce, and stir well to combine. Add the sauce to the chicken and vegetables and mix well to combine.
- Grease a 3 quart pyrex baking dish. Pour the chicken mixture into the dish, and cover it with the garlic mashed potatoes. Bake, uncovered, at 350ËšF for 45 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 282.6, Fat 12.7, SaturatedFat 7, Cholesterol 58.3, Sodium 107.6, Carbohydrate 29.4, Fiber 4.5, Sugar 3.2, Protein 13.4
MASHED POTATO-TOPPED TURKEY POT PIE
All the comfort of a pot pie topped with mashed potatoes. It's a great way to use up extra turkey or chicken.
Provided by PABBYDOG
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
- Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
- Bake in the preheated oven until the filling is bubbling, about 45 minutes.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 60.2 g, Cholesterol 79 mg, Fat 19.2 g, Fiber 6.4 g, Protein 36.6 g, SaturatedFat 5.4 g, Sodium 1398.7 mg, Sugar 3.2 g
CHICKEN POT PIE WITH MASHED POTATO TOPS
Steps:
- Preheat the oven to 400 degrees F. In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender.
- Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.
- Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
- For the topping: Put the potatoes in a large pot and cover with water, season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry.
- Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
- To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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