Chicken Pot Pie with Mashed Potatoes Recipe

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Chicken Pot Pie with Mashed Potatoes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. For the topping: Put the potatoes in a large pot and cover with water, season with salt.
  5. 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.
  6. To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
  7. Chicken Stock:
  8. 5 pounds chicken bones, well rinsed
  9. 20 cups cold water
  10. 2 carrots, chopped
  11. 2 onions, chopped
  12. 2 stalks celery, cut into 2-inch pieces
  13. 1 stalk leek, sliced into 2-inch pieces
  14. 3 sprigs fresh Italian parsley
  15. 1 sprig fresh thyme
  16. 2 bay leaves
  17. 1/2 teaspoon whole black peppercorns
  18. 3 cloves garlic, smashed
  19. 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.
  20. Yield: 16 cups
  21. Preparation Time: 15 minutes
  22. Cooking Time: 2 hours
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Nutrition Facts

Per ServingPer 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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