Friday, June 11, 2010

Recipe Friday - Potato Topped Chicken Pot Pie

    When I got married I received a lot of cookbooks. I flipped through most of them and decided that there was nothing interesting, and they sit on my shelf being totally useless. I did however get the Canadian Living Cookbook which has a lot of great recipes and the BEST part is, they're family friendly! The recipe that I probably make the most (I made it tonight for the in-laws, and they really enjoyed it) is called Potato Topped Chicken Pot Pies. It's total comfort food!


    lb (454 g) boneless skinless chicken breasts
    2 cups (500 mL) chicken stock
    2 cups (500 mL) button mushrooms, quartered
    1 onion, chopped
    2 carrots, chopped
    2 cloves garlic, minced
    2 bay leaves
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) pepper
    1 pinch nutmeg
    1 cup (250 mL) frozen peas
    1 tsp (5 mL) Dijon mustard
    1/2 tsp (2 mL) lemon juice
    1/2 cup (125 mL) all-purpose flour
    6 Yukon Gold potatoes
    1/2 cup (125 mL) milk
    4 tbsp (50 mL) butter
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) pepper


Topping: Peel potatoes and cut into 1/2-inch (1cm) chunks. In large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot. Add milk, cheese, butter, salt and pepper; mash until smooth. Set aside.

Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. In separate large sauce-pan, bring stock to boil. Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes. Stir in peas, mustard and lemon juice.

In small bowl, whisk flour with 1/3 cup (75 mL) cold water; whisk into stock mixture and bring to boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.

Make-Ahead Meal: Ladle into four 2-cup (500 mL) ovenproof or foil dishes. Spoon or pipe potato mixture over top. Let cool for 30 minutes. Refrigerate until cold. Cover with foil and overwrap with heavy-duty foil; freeze for up to 1 month.

Thaw in refrigerator; remove heavy-duty foil. Bake on rimmed baking sheet in 400°F (200°C) oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes. Uncover and broil until golden, about 3 minutes.


Me Ka Aloha

- Elisabeth

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