Country Chicken Pot Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 2 Tbsp unsalted butter
2 Yukon Gold potatoes, diced
2 onions, diced
1 carrot, diced
2 tsp minced garlic
1 cup peas
1 1/2 cups Gluten Free chicken stock
1 cup milk
1/2 cup cornstarch
1 Tbsp chopped fresh thyme
2 Tbsp chopped fresh Italian parsley
salt and freshly ground black pepper
4 boneless chicken breasts
1 Tbsp vegetable oil
TOPPING
5 Yukon Gold potatoes, diced
3/4 Cups 35% cream
1/4 cup unsalted butter
salt and freshly ground black pepper
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Directions: |
Directions:Preheat oven to 3500F.
In a skillet melt the butter over medium-high heat and sauté the
potatoes, onions, carrots and garlic until golden. Add the peas
and simmer for 1 minute. Add the chicken stock and simmer for
20 minutes until the vegetables are tender. Whisk together the
milk and cornstarch until smooth then add to the vegetable mix
and simmer until thickened. Add the thyme and parsley to the
vegetables and set aside.
Cut the chicken breast pieces into 1 inch square peices. Season
the chicken with salt and pepper. In a large skillet heat the oil
over high heat and sear the chicken until golden and cooked
through. Add the chicken to the vegetable mixture.
TOPPING
Put the potatoes in a large pot, cover with water and 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 or mash with an electric mixer. 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 (250 mL) of
filling each and top with the mashed potatoes or place mixture in
a greased 9x13 pan and spread the topping evenly over the top.
Bake for 30 minutes. |
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