Potato Topped Chicken Pie Recipe

Name: Potato Topped Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1 medium yellow onion, finely chopped; 2 carrots, peeled, trimmed and diced; 2 stalks celery, trimmed and diced; 1 teaspoon minced garlic; 1/2 teaspoon Essence, recipe follows; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 6 ounces mushrooms, trimmed and sliced; 1/2 teaspoon chopped fresh thyme leaves; 2 tablespoons dry sherry; 1/4 cup all-purpose flour; 2 cups chicken stock; 1 cup half-and-half; 3 cups cubed cooked chicken; 1/2 cup fresh or frozen peas; 1 tablespoon chopped fresh parsley leaves; 6 russet potatoes, peeled

Servings: persons

2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley leaves
6 russet potatoes, peeled

1
Grease a 2-quart casserole and set aside.
2
In a large pot, melt the butter and heat the oil over medium-high heat.
3
Add the onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes.
4
Add the garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds.
5
Add the mushrooms and thyme and cook, stirring, until the mushrooms are soft and have given off their liquid, about 3 minutes.
6
Add the sherry and cook until most of the liquid is evaporated.
7
Stir in the flour and cook, stirring, for 2 minutes.
8
Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes.
9
Add the chicken, peas, and parsley, stir well, and cook until chicken is heated through.
10
Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through.
11
Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate.
12
Pour chicken mixture into a casserole dish and top with the shoestring potatoes.
13
Serve hot.

828

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons vegetable oil, 1 medium yellow onion, finely chopped, 2 carrots, peeled, trimmed and diced, and more.

Yes, Potato Topped Chicken Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato Topped Chicken Pie

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