Chicken With Smashed Baby Red Potatoes Pot Pie Style Food

CHICKEN "POT PIE"

Steps:

• Preheat oven to 375°F. Prepare Potatoes according to package directions.
• Mix remaining ingredients in 8-inch square baking dish; top with potatoes, spreading to edges of dish.
• Bake 20 minutes.

CHICKEN POT PIE WITH MASHED POTATOES

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.
• Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.

CHICKEN POT PIE WITH CHEESY MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees.
• Cut chicken breasts into small pieces (about 1 inch cubes) and place them in a greased 9×13 inch baking dish.
• Top with frozen, mixed veggies.
• Pour Campbell's Oven Sauce over the chicken and veggies. Stir to coat.
• Bake, uncovered, for 35 minutes at 400 degrees.
• Remove the chicken pot pie casserole from the oven and spread three cups of warm mashed potatoes over the top.
• Sprinkle with shredded cheddar cheese and French fried onions.
• Bake for an additional 15 minutes, or until the chicken is fully cooked and the vegetables are tender.

CHICKEN WITH SMASHED POTATOES, POTPIE STYLE

Steps:

• In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
• While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
• To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
• Coarsely mash potatoes with margarine and remaining salt and pepper.
• Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.

CHICKEN WITH SMASHED BABY RED POTATOES POT PIE STYLE

Steps:

• Cook potatoes in water for about 12 minutes or until tender.
• Sprinkle chicken with salt and pepper to taste.
• In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes.
• Turn chicken over, reduce heat, cover and cook for 8 minutes more.
• Transfer chicken to plate to keep warm.
• To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender.
• Remove skillet from heat and stir in peas.
• Coarsely mash potatoes with margarine and salt and pepper to taste.
• Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over.
• Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.

CRISPY GARLIC SMASHED RED POTATOES

Steps:

• Place the potatoes in a large pot (so they are in a single layer) and cover them with an inch of water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes, or until the potatoes are soft.
• In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic.
• Remove the potatoes from the pot and let them cool slightly. Turn your oven to broil with the rack near the top.
• Smash the potatoes (see notes) then drizzle them with the oil and herbs. Broil for 10 minutes, or until the tops are crispy.

MASHED POTATO CHICKEN PIE

Steps:

• Place potatoes into a large pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and set aside.
• Return saucepan to the stove over medium heat. Melt butter and stir in milk. When bubbling, add potatoes and mash until desired consistency is reached.
• Add butter to a medium-sized saucepan over medium heat. When bubbling, stir in onion. Cook for a few minutes. Whisk in flour and cook for about 5 minutes, or until roux is noticeably darker in color. Stir in seasonings and garlic. Whisk until combined. Add in milk, broth, cream, and mustard. Continue to whisk over medium-heat until thickened, about 5 minutes. Remove from heat.
• Grease a 9-inch round pie dish. Add mashed potatoes; pushing down and up the sides until you have a nice, even layer.
• Place into 400F preheated oven and bake for 10 minutes. Remove, add chicken, followed by sauce. Spread evenly and return to oven. Bake for 20 minutes, or until heated through.
• Allow to cool (a lot) before serving!

EASY SMASHED POTATO RECIPE

Steps:

• Preheat oven to 425F (218C)
• Boil potatoes until soft and tender. Drain and pat dry.
• Place potatoes on a rimmed lined cookie sheet and press each one down, gently, with a potato masher. It's OK if they crumble a bit a fall apart, just bring the crumbs together to form a cohesive disk, they will come together once roasted.
• Drizzle olive oil over smashed potatoes and season with salt and pepper. Roast for 20 mins.
• Meanwhile in a small bowl whisk melted butter with minced garlic clove. Set aside.
• After potatoes have roasted for 20 minutes, pull the tray out and with a pastry brush, gently brush each potato with the melted butter mixture and place the tray back in the oven for 5 more minutes.
• Then remove potatoes with a spatula and place in a shallow bowl. Sprinkle with some fleur de sel sea salt. Add the chopped parsley and freshly grated parmesan cheese.

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 POTATO PIE

Steps:

• Peel the potatoes and cut in half. Place them in a pot of water and bring to the boil. Boil for 15 minutes or until cooked. Then mash the potatoes using some butter, Hellman's and a splash of milk, seasoning to taste. (See my mashed potato recipe if you are not sure).
• Meanwhile cut the chicken into bite-sized pieces and fry them in some oil until browned on all sides, about 10 minutes. They do not need to be fully cooked. Place the chicken in the casserole dish. Add the frozen peas to the casserole dish as well.
• Whilst you are cooking the chicken fry the onion and bell pepper together for about 5 minutes and add to the casserole dish.
• Melt the butter in a saucepan and fry the garlic for about 2 minutes. Add the plain flour and the chicken stock and bring to a simmer. Then slowly add the milk, bit by bit and bring to a simmer again.
• Then add the cheese, nutmeg thyme and parsley and keep simmering until the sauce thickens. If you need to thicken more then add the teaspoon of cornflour to some water and add to the sauce. Season with salt and pepper to taste. Then pour the sauce on to the fried chicken, onion, peas and pepper in the casserole dish and mix well.
• Cover the top of the dish with a layer of mashed potatoes, and use a fork to create some peaks on the potato. Sprinkle some grated parmesan on top if you wish.
• When you wish to prepare the food, place in a pre-heated oven for 50 minutes at 180C.

CHICKEN POT PIE TOPPED WITH MASHED POTATOES

Steps:

• dice potatoes and boil in 4 cups chicken broth drain reserving liquid mash or beat potatoes adding the liquid until creamy consitancy set aside
• pre heat oven 375
• heat pan and spray with cooking spray add onion and garlic cook til begin to soften add diced celery and carrots cook until tender transfer to plate
• In same pan add 2 tblsp oil heat and whisk in flour mixture will be dry add chicken broth whisking constantly cook 2- 3 minutes until begina to thicken add chicken peas veggies and parsely add additional broth if needed up to 1 cup season with salt and pepper to taste pour in pie plate spread the mashed potatoes on top and bake for 25 minutes or until potato crust is golden brown and filling in bubbly
• serves 8 1 wedge each

SMASHED BABY RED POTATOES

Steps:

• Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
• Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
• Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.

SHEET PAN CHICKEN MEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in the middle of a rimmed sheet pan. Add green beans on one side and potatoes on the other. Pour melted butter over everything and sprinkle with Italian dressing mix. Cover with aluminum foil.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).