Potato-Topped Chicken Pot Pies
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 582 |
| pro | 40 g |
| total fat | 20 g |
| sat. fat | 11 g |
| carb | 62 g |
| fibre | 7 g |
| chol | 118 mg |
| sodium | 1,122 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 29 |
| vit A | 112 |
| vit C | 35 |
| folate | 37 |
- Portion size: 4
These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
Ingredients
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs
- 2 cups 2cupschicken stock
- 2 cups 2cupsbutton mushroombutton mushrooms, quartered
- 1 1oniononions, chopped
- 2 2carrotcarrots, chopped
- 2 2cloves garlic, minced
- 2 2bay leafbay leaves
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 pinch 1pinchnutmeg
- 1 cup 1cupfrozen peas
- 1 tsp 1tspDijon mustard
- 1/2 tsp 1/2tsplemon juice
- 1/2 cup 1/2cupall-purpose flour Topping
- 6 6Yukon Gold potatoYukon Gold potatoes
- 1/2 cup 1/2cupmilk
- 1/2 cup 1/2cupcream cheese
- 2 tbsp 2tbspbutter
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
Preparation
Topping: Peel potatoes and cut into 1/2-inch (1cm) chunks. In large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot. Add milk, cheese, butter, salt and pepper; mash until smooth. Set aside.
Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. In separate large sauce-pan, bring stock to boil. Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes. Stir in peas, mustard and lemon juice.
In small bowl, whisk flour with 1/3 cup (75 mL) cold water; whisk into stock mixture and bring to boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
Make-Ahead Meal: Ladle into four 2-cup (500 mL) ovenproof or foil dishes. Spoon or pipe potato mixture over top. Let cool for 30 minutes. Refrigerate until cold. Cover with foil and overwrap with heavy-duty foil; freeze for up to 1 month.
Thaw in refrigerator; remove heavy-duty foil. Bake on rimmed baking sheet in 400°F (200°C) oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes. Uncover and broil until golden, about 3 minutes.
Additional information :
Tonight's Dinner: Follow first 3 paragraphs. Scrape chicken mixture into 10-cup (2.5 L) casserole dish; spoon or pipe potato mixture over top. Cover and bake in 400°F (200°C) oven until hot, 20 minutes. Uncover and broil until golden, 3 minutes.
Source : Canadian Living Magazine: March 2003
