Chicken Pot Pie With Mashed Potato Tops Recipes

CHICKEN POT PIE WITH MASHED POTATO CRUST

Steps:

• If you are cooking the pot pies immediately, preheat the oven to 375.
• Start by making the potatoes: put the potatoes into a saucepan, cover them with water and bring to a boil. Simmer until the potatoes are tender, about 15 minutes. Drain and return to the pot.
• Add 4 tablespoons of butter and 1 teaspoon salt. Mash with a potato masher and then add the pepper and the milk. Stir in half the scallions and set aside.
• In another large saucepan, melt 2 tablespoons of butter over medium high heat. Add the onions and stir until they are starting to turn tender, about 3 minutes.
• Whisk in the flour, followed by the chicken broth. Simmer for 5 minutes.
• Add the carrots, celery, 1 teaspoon salt and the sage. Simmer for another 5 minutes.
• Add the milk and the chicken and simmer for another 5 minutes.
• Spoon the chicken mixture into one large casserole or individual casseroles. Top with the mashed potatoes, spreading them to the sides of the casserole. At this point you can put them in the fridge if you are baking them later, just let them come to room temperature before you bake.
• Place the casserole on a rimmed baking dish and bake for 30 minutes. Cool slightly, garnish with remaining scallions and serve!

MASHED POTATO TOPPED CHICKEN POT PIE

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.

CHICKEN AND MASHED POTATO PIE

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.

EASY CHICKEN POT PIE WITH POTATO TOP

Steps:

• Preheat oven to 375°F.
• Unroll Pie crust and press into 2.5 qt casserole (you may need to use a rolling pin to make it larger to fit the casserole).
• Mix together chicken, soup, milk, and vegetables.
• Pour chicken mixture into casserole.
• Mash potatoes with butter and milk, salt and pepper to taste.
• Spoon mashed potato topping onto pie, and gently smooth it over evenly.
• Bake in a preheated oven for 45-60 minutes.

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.

TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES

Steps:

• Melt butter in a large soup pot.
• Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
• With the last batch of mushrooms, add onion and garlic; saute until soft.
• Sprinkle flour over veggies.
• Stir and cook several minutes until flour is browned.
• Add chicken stock and milk and heat to a boil.
• Simmer soup, stirring frequently until thickened.
• Add cooked chicken, carrots, green beans, peas, and corn.
• Heat soup until hot, stirring occasionally.
• Salt and pepper to taste.
• Serve over a scoop of mashed potatoes.