Potato-Topped Chicken Pot Pies
These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
Servings: 4
Ingredients:
| 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% |
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1 lb (500 g) boneless skinless chicken breasts or thighs
2 cups (500 mL) chicken stock
2 cups (500 mL) button mushrooms, quartered
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 bay leaves
1/4 tsp (1 mL) each salt and pepper
Pinch nutmeg
1 cup (250 mL) frozen peas
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) lemon juice
1/2 cup (125 mL) all-purpose flour
Topping:
6 Yukon Gold potatoes
1/2 cup (125 mL) each milk and cream cheese
2 tbsp (25 mL) butter
1/2 tsp (2 mL) each salt and pepper
Preparation:
T0pping: 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
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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.
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For more ideas on cooking with Real Cream, click here |
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