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Chicken Pot Pie with Garlic and Herb Potatoes

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Potato Type: White
Prep Method: Baked

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 6

Ingredients

+

Filing

  • 2 Tablespoons olive oil
  • 1 lb. (450 g) boneless, skinless chicken breasts, chopped into bite-sized pieces (see Note)
  • 3 large carrots, diced
  • 3 large stalks celery, diced
  • 1 medium onion, diced
  • 5 large cloves garlic, minced or crushed
  • 2 teaspoons minced fresh thyme
  • 1 cup (240 ml) chicken stock or broth
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup (60 ml) heavy cream
  • 1 cup frozen peas, thawed and drained
+

Potato Topping

  • 3 medium (about 1½ lbs.) white potatoes, peeled and cubed
  • 4 Tablespoons unsalted butter
  • 1 large clove garlic, minced or crushed
  • ½ cup (120 ml) half and half (or use half heavy cream and half whole milk)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2 Tablespoons minced fresh parsley

Preparation

  1. For the filling, add the oil to a large, deep skillet over medium-high heat. Once hot, add the chicken and cook until starting to brown outside about 3 to 5 minutes.
  2. Stir in the carrot, celery, and onion, and cook until the vegetables are starting to soften, about 5 minutes, stirring occasionally. Add the garlic and thyme and cook 1 minute more, stirring constantly.
  3. Add the chicken stock, salt, and black pepper. Bring up to a simmer, and then cover the skillet, turn the heat down so it doesn’t boil over, and cook until the vegetables are tender, about 15 minutes, stirring occasionally. You can add a splash more stock if the pan starts to get too dry, but you want the liquid to evaporate off a bit. Remove from the heat, and stir in the heavy cream and the peas.
  4. Meanwhile, make the mashed potato topping. To do so, add the potatoes to a medium pot along with enough water to cover them by 1 to 2 inches. Cover the pot and bring the potatoes up to a boil; once boiling, turn the heat down and crack the lid (so they don’t boil over), and cook until the potatoes are very tender, but not mushy, about 10 to 12 minutes. Drain well. Melt the butter in a small skillet over medium heat; once melted, add the garlic and cook for 1 minute, stirring constantly. Mash the potatoes with the garlic butter, and then stir in the half and half, salt, black pepper, and parsley.
  5. Preheat the oven to 450°F, and grease a 2½-quart casserole dish with butter. Spread the filling into the bottom of the dish and spread the potatoes on top. Bake until golden in places, about 10 minutes.

Notes

  • You can use rotisserie chicken instead.

Variations

How to make this recipe with dehydrated potatoes: Replace step 4 in the recipe for the following and replace the ingredients with 4 cups of mashed potatoes made with dehydrated mashed potatoes. To make 4 cups of prepared mashed potatoes from dehydrated potatoes you will need the following: 2-2/3 cup water, 1 teaspoon salt, 1-1/3 cup cold milk, 2-2/3 cup potato flakes.  Combine the water, and salt together in a medium saucepan and bring to a boil.  Remove from the heat and add the cold milk gently stir in the potato flakes. Allow the potatoes to stand for a few moments before fluffing with a fork.  Melt the butter in a small skillet over medium heat; once melted, add 1 clove of garlic minced and cook for 1 minute, stirring constantly. Once the garlic is soft about 45 seconds to a minute, stir the garlic and the butter into the potatoes.  Proceed with the recipe as follows.

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