Chicken Pot Pie W Mashed Potatoe Topper Food

CHICKEN POT PIE W/ MASHED POTATOE TOPPER

Steps:

• 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.
• 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.
• 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!

CHICKEN SHEPHERD'S PIE

Steps:

• In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

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.

MASHED POTATO-TOPPED TURKEY POT PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
• Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
• Bake in the preheated oven until the filling is bubbling, about 45 minutes.

BEEF POT PIE WITH MASHED POTATO CRUST

Steps:

• Heat oven to 325ºF. Have a shallow 3 quart baking dish ready.
• Coat meat with flour, shaking off excess. Heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Brown meat in 2 to 3 batches, adding more oil as needed. Remove to baking dish with a slotted spoon.
• Add carrots and onions to dish. Mix wine, garlic, salt and herbs. Add and stir to distribute. Cover tightly with lid or foil.
• Bake 2 hours or until meat and vegetables are tender. (If making ahead, refrigerate stew and mashed potatoes separately up to 3 days.).
• To serve: (If made ahead, reheat stew, covered, in 375ºF oven 40 to 45 minutes until hot and bubbling). Increase oven temperature to 425ºF. Spoon mashed potatoes on stew and sprinkle with parmesan cheese. Bake 10 to 15 minutes longer until edges of potatoes are golden brown.

CHICKEN & BROCCOLI POTATO-TOPPED PIE

Steps:

• For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens - it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.
• Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oven to 180C/160C fan/gas 4. Cook the potatoes in boiling water for 10 mins, then drain and cool a little before slicing thickly.
• Meanwhile, cook the broccoli until tender, then drain. Heat the chicken base with the stock in a pan until it is just beginning to bubble, then stir in the tarragon (if using) and the mustard. Fold in the broccoli and peas. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Bake for 30-35 mins or until golden.

CHICKEN POT PIE WITH MASHED POTATO CRUST

Steps:

• Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot. Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.
• In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it's melted, stir in the flour. Cook 1 to 2 minutes.
• Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
• Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup) baking dish.
• Gently spread the mashed potato over the top.
• The casserole can be made several hours ahead of time up to this point; cover and refrigerated.
• Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.