Best Chicken With Smashed Baby Red Potatoes Pot Pie Style Recipes

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MASHED POTATO TOPPED CHICKEN POT PIE



Mashed Potato Topped Chicken Pot Pie image

Not your average pot pie. Simple to make and good for left overs. DH and DS gave rave reviews, I even got an "Its delicious" which is music to my ears. Feel free to use any left over veggies you may have, works well with corn, green beans, peas and carrots. My version of this is NOT diet. : - )

Provided by jamiewalker198

Categories     Savory Pies

Time 40m

Yield 4 individual cassaroles or mini pie tins, 4 serving(s)

Number Of Ingredients 16

4 tablespoons butter
2 tablespoons bacon grease
2 chicken bouillon cubes
2 chicken breasts
1 1/2 cups water
3/4 cup milk
2 cups mashed potatoes
1 egg
2 medium carrots, sliced
1 medium potato, cubed
1 medium onion, diced
1/2 cup green beans (leftovers)
1/2 cup peas (leftovers)
1/2 cup flour (approx)
salt and pepper
season salt

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.

FAVORITE CHICKEN POTPIE



Favorite Chicken Potpie image

This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. -Karen Johnson, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 potpies (8 servings each).

Number Of Ingredients 14

2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust

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°.

Nutrition Facts : Calories 475 calories, Fat 28g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 768mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHICKEN POT PIE WITH MASHED POTATOES



Chicken Pot Pie with Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 30

2 tablespoons unsalted butter
2 Yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 teaspoons minced garlic
1/2 cup white wine
1 1/2 cups chicken stock, recipe follows
1 cup milk
1/2 cup all-purpose flour
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
5 Yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper
5 pounds chicken bones, well rinsed
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
3 cloves garlic, smashed

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.

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