Potato-Topped Chicken Pot Pies

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	582582 cal
pro	40 g40g pro
total fat	20 g20g total fat
sat. fat	11 g11g sat. fat
carb	62 g62g carb
fibre	7 g7g fibre
chol	118 mg118mg chol
sodium	1,122 mg1,122mg sodium
% RDI:	-
calcium	1111 calcium
iron	2929 iron
vit A	112112 vit A
vit C	3535 vit C
folate	3737 folate

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These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.

Ingredients

1 lb boneless skinless chicken breasts 1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs
2 cups chicken stock 2 2cups cupschicken stock
2 cups button mushrooms , quartered2 2cups cupsbutton mushroombutton mushrooms, quartered
1 onion , chopped1 1oniononions, chopped
2 carrots , chopped2 2carrotcarrots, chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 bay leaves 2 2bay leafbay leaves
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch nutmeg 1 1pinch pinchnutmeg
1 cup frozen peas 1 1cup cupfrozen peas
1 tsp Dijon mustard 1 1tsp tspDijon mustard
1/2 tsp lemon juice 1/2 1/2tsp tsplemon juice
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
Topping
6 Yukon Gold potatoes 6 6Yukon Gold potatoYukon Gold potatoes
1/2 cup milk 1/2 1/2cup cupmilk
1/2 cup cream cheese 1/2 1/2cup cupcream cheese
2 tbsp butter 2 2tbsp tbspbutter
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper

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