Chicken Pot Pie with cheesy mashed potato topping
Okay…you ready for another recipe? This one takes a little longer but is sooo worth it! I do have to warn you, though. Once you’ve made this one, you’ll never ever be able to eat another chicken pot pie again.
I hate writing recipes. I’m one of those people who makes it up and tweaks it as I go along. To sit down and write out what I’ve done is nearly impossible for me. So, we’re gonna wing this one. Okay? Here goes…
1 pie crust
1 stick butter
1 onion (diced)
4 garlic cloves (diced)
6 medium potatoes (unpeeled & cubed)
1 lb carrots (sliced )
2-3 celery stalks (diced)
1 bag frozen corn and peas
3 medium chicken breasts
1/4 cup flour
shredded cheddar cheese (to taste)
seasoning herbs (optional)
1/4 cup milk (evaporated works well, but so does regular milk)
5-7 cups water
Line the bottom of a rectangular casserole dish with the pie crust. Spread it around enough that it covers at least the bottom of the dish. Bake at 375 until it just starts to turn a little bit gold. Set aside.
While that is baking, throw your chicken breasts in a pot of boiling water. I suggest using enough water so that you have 3-4 cups left over after the chicken is all done boiling. I start with roughly 5 cups. Add in whatever spices you prefer. I use rosemary, thyme, oregano, mint, pepper and sea salt. Let this boil until the chicken is fully cooked (about 20 minutes). When its done, remove the chicken and save the water. Now its chicken broth and you’re going to need it in just a few minutes. Cut your cooked chicken up into little bite-sized pieces. Set aside
While the chicken is boiling, cut up your potatoes and boil them. You’ll need enough water to cover the potatoes plus 1 inch. When the potatoes are soft enough that they fall apart when you poke them with a fork (about 20 minutes), drain them. Add 1/2 a stick of butter, 1/4 cup milk, 1/2 bag of shredded cheddar, salt and pepper. Mash them until they are creamy. I prefer to use a blender because it gives them a smoother consistency. When your done, set them aside.
Now, you need to throw 1/2 stick of butter in a large skillet with the onion (diced), garlic (diced) and celery (chopped). Cook them until the veggies are all nice and soft but not mushy. Add the flour and completely coat the veggies. Your mixture should be somewhat dry and powdery. Add the chicken broth and mix until its not lumpy anymore. Bring it to a boil stirring it frequently (about 5-7 minutes). Add in your carrots. Let simmer on medium heat until carrots just begin to soften (about 20 minutes).
Add in peas, corn and chicken and mix well.
Cover with mashed potatoes. Cook on 375 until the potatoes turn a golden brown.
We like a lot of cheese around here, so we always add a little extra at the end.