Mashed Potato Topped Chicken Pot Pie Food

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 POTPIE WITH CHIVE MASH POTATOES

Steps:

• Make filling
• In 5-quart saucepan bring 3 quarts water to a boil. Add chicken and simmer, uncovered, 20 minutes. Remove pan from heat and let stand 30 minutes.Transfer chicken to a bowl, discarding cooking liquid, and cool. Discard skin and bones. Cut chicken into 3/4-inch cubes and return to bowl.
• In a 3-quart saucepan bring 2 quarts water to boil and cook onions until tender, 7 to 8 minutes. Transfer onions with a slotted spoon to a bowl of ice and cold water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add onions to chicken.
• Return reserved cooking liquid to a boil and cook carrots and celery until just tender, 4 to 5 minutes. Drain carrots and celery and add with peas to chicken mixture.
• In pan cook mushrooms in 1/2 tablespoon butter over moderate heat, stirring, until soften and golden brown and all liquid they give off is evaporated and add to chicken mixture.
• In pan cook shallots with bay leaf, thyme, and tarragon in remaining 1 1/2 tablespoons butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes (it will look crumbly) and gradually whisk in wine, broth, nutmeg, and salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally, and whisk in Sherry. Discard bay leaf.
• Pour sauce over chicken mixture and stir until combined well. Filling may be made 1 day ahead,cooled, uncovered, and chilled, covered.
• Preheat oven to 425°F.
• Make mashed potatoes
• Peel potatoes and cut into 1-inch pieces. In a saucepan cover potatoes with water by 1 inch and simmer until very tender, 10 to 15 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes. In batches force potatoes through a ricer or a food mill fitted with medium disk into a bowl and stir in sour cream, chives, salt and pepper to taste, and enough reserved cooking liquid to reach a fluffy consistency. Transfer potatoes to a pastry bag fitted with a 1/2-inch fluted tip.
• Spread filling in a 1 1/2- to 2-quart gratin dish or other shallow baking dish. Pipe mashed potatoes decoratively in mounds on filling and bake in middle of oven until filling is bubbling and potatoes are golden on edges, about 25 minutes.

WORLD'S EASIEST MASHED POTATO CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees F.
• Remove all skin and bones from a rotisserie chicken and shred or chop.
• In a large bowl, add chicken, thawed vegetables, cream of chicken soup and pepper. Set aside.
• In a metal or glass pie pan, add one of the two pie crusts. Press dough into pan.
• Pour chicken mixture over prepared dough in pie pan.
• Spread cheese over chicken mixture.
• Spread mashed potatoes over cheese.
• Unroll the second pie crust and lay it over the top. Pinch edges to seal.
• Slide into the oven for 15 minutes, until lightly browned. Reduce heat to 375 degrees F and cook another 15 minutes, or until the crust is a deep golden brown.
• Let rest 20 minutes before cutting into the pie.

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!