Chicken Pot Pie with Mashed Potatoes

Chicken Pot Pie with Mashed Potatoes
Chicken Pot Pie with Mashed Potatoes might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 573 calories, 26g of protein, and 29g of fat. Head to the store and pick up chicken breasts, wine, onions, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

1
Special equipment: food mill, 6 (1 1/2 cup) ceramic ramekins
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RamekinRamekin
2
Preheat the oven to 400 degrees F.
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OvenOven
3
In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden.
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PotatoPotato
CarrotCarrot
ButterButter
GarlicGarlic
OnionOnion
LeekLeek
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Frying PanFrying Pan
4
Add the white wine and simmer for 1 minute.
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White WineWhite Wine
5
Add the chicken stock and simmer for 20 minutes until the vegetables are tender.
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Chicken StockChicken Stock
VegetableVegetable
6
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.
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Salt And PepperSalt And Pepper
VegetableVegetable
Whole ChickenWhole Chicken
All Purpose FlourAll Purpose Flour
MilkMilk
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
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VegetableVegetable
Whole ChickenWhole Chicken
ParsleyParsley
ThymeThyme
1
Put the potatoes in a large pot and cover with water, season with salt.
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PotatoPotato
WaterWater
SaltSalt
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PotPot
2
Over high heat bring to a boil and simmer until tender.
3
Drain the potatoes and let them sit for 5 minutes to steam dry.
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PotatoPotato
4
Put the potatoes through a food mill. Warm the cream and stir into the potatoes.
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PotatoPotato
CreamCream
5
Mix in the butter. Season, to taste.
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ButterButter
6
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes.
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PotatoPotato
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RamekinRamekin
PotPot
7
Bake for 30 minutes.
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OvenOven
8
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.
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Chicken BonesChicken Bones
StockStock
WaterWater
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PotPot
9
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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Black PeppercornsBlack Peppercorns
Bay LeavesBay Leaves
CarrotCarrot
ParsleyParsley
CeleryCelery
GarlicGarlic
OnionOnion
StockStock
ThymeThyme
LeekLeek
DifficultyExpert
Ready In1 h, 25 m.
Servings6
Health Score46
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