Chicken Pot Pie With Chive Mashed Potato Crust
1/2 cup butter
1/4 cup finely chopped onion
5 tablespoons flour
3 cups chicken broth
1 cup carrots, cut in 1/2-inch dice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried 1 cup milk
1 cup fresh or frozen and defrosted corn kernels
1 cup fresh or frozen and defrosted petite peas
2 cups cooked chicken
Chive Mashed Potatoes
2 1/2 pounds russet potatoes, peeled, and cut into 1-inch cubes
5 tablespoons butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1/4 cup heavy cream In a 4-quart saucepan, melt the butter and sauté the onion
for 2 minutes, until it begins to soften. Add the flour and whisk until it
bubbles. Gradually whisk in the broth, stirring until the sauce is thick and
smooth, about 3 to 5 minutes. Add the carrots, salt, pepper and sage, stirring
until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas
and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart
casserole. Refrigerate until ready to bake.
For Chive Mashed Potatoes: Place the potatoes in a 4-quart saucepan with water
to cover. Boil the potatoes for 15 to 20 minutes, until tender, when pierced
with a knife. Drain the potatoes and return them to the hot pan. Shake the pan
over medium heat to dry the potatoes. Add 4 tablespoons butter, the salt, pepper
and chives, mashing the potatoes to the desired degree of smoothness. Blend in
the cream and stir to combine. Spread the potatoes over the chicken filling and
dot with remaining tablespoon of butter.
Bake the pot pie in preheated 375-degree oven for 30-40 minutes, until the
potatoes are golden brown.
Note: This can be frozen before baking; thaw in refrigerator and bring to room
temperature before baking.
Makes 6-8 servings.