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!

Ingredients

1 1lb lb(454 g) (454 g) boneless skinless chicken breastboneless skinless chicken breasts
2 2cups cups(500 mL) (500 mL) chicken stock
2 2cups cups(500 mL) (500 mL) button mushroombutton mushrooms, quartered
1 1oniononions, chopped
2 2carrotcarrots, chopped
2 2cloves garlic, minced
2 2bay leafbay leaves
1/4 1/4tsp tsp(1 mL) (1 mL) salt
1/4 1/4tsp tsp(1 mL) (1 mL) pepper
1 1pinch pinchnutmeg
1 1cup cup(250 mL) (250 mL) frozen peas
1 1tsp tsp(5 mL) (5 mL) Dijon mustard
1/2 1/2tsp tsp(2 mL) (2 mL) lemon juice
1/2 1/2cup cup(125 mL) (125 mL) all-purpose flour
Topping
6 6Yukon Gold potatoYukon Gold potatoes
1/2 1/2cup cup(125 mL) (125 mL) milk
4 2tbsp tbsp(50 mL) (25 mL) butter
1/2 1/2tsp tsp(2 mL) (2 mL) salt
1/2 1/2tsp tsp(2 mL) (2 mL) pepper

Preparation:

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.

Enjoy!

Me Ka Aloha

- Elisabeth