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Chicken Pot Pie with Mashed Potato Tops
Chicken Pot Pie with Mashed Potato Tops

Chicken Pot Pie with Mashed Potato Tops

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Filling:
2 tablespoons unsalted butter
2 Yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 teaspoon s minced garlic
1/2 cup white wine
1 1/2 cups chicken stock, recipe follows
1/2 cup all-purpose flour
1 cup milk
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 tablespoon vegetable oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley leaves
Topping:
5 Yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper
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Let's Make It
1
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.
2
Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.
3
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.
4
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.
5
Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
6
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
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