Chicken Pot Pie with Mashed Potatoes Recipe

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Ingredients:

Serving

2 tbsp unsalted butter
2 yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 tsp minced garlic
1/2 cup white wine
1 1/2 cups chicken stock , recipe follows
1 cup milk
1/2 cup all-purpose flour
kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 tbsp vegetable oil
1 tbsp chopped fresh thyme leaves
1 tbsp chopped fresh italian parsley leaves
5 yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
kosher salt and freshly ground black pepper
special equipment: food mill, 6 (1 1/2 cup) ceramic ramekins

Directions:

Preheat the oven to 400 degrees F.
In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.
Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
For the topping: Put the potatoes in a large pot and cover with water, season with salt.
Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
Chicken Stock:
5 pounds chicken bones, well rinsed
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
3 cloves garlic, smashed
Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
Yield: 16 cups
Preparation Time: 15 minutes
Cooking Time: 2 hours

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	465.08 Kcal (1947 kJ)
Calories from fat	222.84 Kcal
		% Daily Value*
Total Fat	24.76g	38%
Cholesterol	146.51mg	49%
Sodium	634.55mg	26%
Potassium	759.24mg	16%
Total Carbs	22.31g	7%
Sugars	6.61g	26%
Dietary Fiber	2.04g	8%
Protein	37.14g	74%
Vitamin C	8.7mg	14%
Vitamin A	0.2mg	8%
Iron	0.8mg	5%
Calcium	107.9mg	11%

Amount Per 100 g
Calories	116.83 Kcal (489 kJ)
Calories from fat	55.98 Kcal
		% Daily Value*
Total Fat	6.22g	38%
Cholesterol	36.8mg	49%
Sodium	159.4mg	26%
Potassium	190.72mg	16%
Total Carbs	5.6g	7%
Sugars	1.66g	26%
Dietary Fiber	0.51g	8%
Protein	9.33g	74%
Vitamin C	2.2mg	14%
Vitamin A	0.1mg	8%
Iron	0.2mg	5%
Calcium	27.1mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11

Points
12

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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