Sunday, September 2, 2012

Individual Chicken Pot Pies with Cheesy Mashed Potato Topping


Ingredients:

3-4 T butter
1 T olive oil
2-3 c chicken broth
5 tbsp flour
1/2 cup onions, chopped
1 cup carrots, chopped
kosher salt and fresh pepper (to taste)
1 cup celery, chopped
1 tsp dried sage
1 cup half and half
1 cup frozen corn kernels
1 cup frozen peas
3 cups rotisserie chicken, chopped
1 can low sodium cream of chicken soup
2 boxes refrigerated Pillsbury double pie crusts
mashed potatoes, see recipe below


Directions:

Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots and place in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash chicken stock to give them a little flavor. Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer around 5 minutes. Add frozen corn and peas and rotisserie chicken. Pour in half and half, stir and taste. Add 1 can of cream of chicken soup and stir to mix thoroughly.

Mashed Potatoes -
3 lbs russet potatoes About 6-7 med size
1/2 stick butter
salt and pepper to taste
1/4 cup half and half
1 cup sour cream
1 cup shredded cheddar cheese

Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.

Pour cream sauce over potatoes, add salt and pepper to taste add 3/4 of shredded cheddar Cheese. Using you mixer, whip them up until light and fluffy.

Using individual pie tins, cut out circles from the dough big enough to cover the bottom and sides plus 1/2 " over the edge. Place pie crust into tins and crimp the edges of the dough. Pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter, remaining grated cheddar, salt and pepper.

Bake at 375º for approximately 30 minutes or until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over.