chicken pot pie w/ mashed potatoe topper

Name: Chicken Pot Pie w/ Mashed Potatoe Topper
Prep time: 25 min
Cook time: 45 min
Yield: 8
Ingredients: 1 stick(s) butter; 1 teaspoon(s) olive oil; 5 tablespoon(s) flour; 1/2 cup(s) chopped onion; 1 cup(s) chopped carrots; 1 cup(s) mushrooms, fresh; 1 cup(s) chopped celery; 1 teaspoon(s) sage, dried; 1 cup(s) half and half; 1 cup(s) corn; 1 cup(s) peas, frozen; 1 cup(s) pearl onions; 3 cup(s) cooked,shredded chicken; 5 tablespoon(s) chicken granules; 1/4 cup(s) white wine; 1 - pillsbury pie crust shell; 3 pound(s) russet potatoes; 2 pinch(es) salt & pepper to taste; 1 cup(s) shredded cheddar cheese

(1 RATING)

82 Pinches 1 Photo

Sarah Farish

Montgomery, AL

Updated on Oct 28, 2011

Cozy up to a dish of Pot Pie Bliss!

Rate

prep time 25 Min

cook time 45 Min

method ---

yield 8 serving(s)

Ingredients

1 stick butter
1 teaspoon olive oil
5 tablespoons flour
1/2 cup chopped onion
1 cup chopped carrots
1 cup mushrooms, fresh
1 cup chopped celery
1 teaspoon sage, dried
1 cup half and half
1 cup corn
1 cup peas, frozen
1 cup pearl onions
3 cups cooked,shredded chicken
5 tablespoons chicken granules
1/4 cup white wine
1 - pillsbury pie crust shell
3 pounds russet potatoes
2 pinches salt & pepper to taste
1 cup shredded cheddar cheese

How To Make chicken pot pie w/ mashed potatoe topper

Step 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.

Step 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.
Step 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!
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