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Old-fashioned Chicken Potpie With Chive Mashed Potato Crust 💤
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Old-fashioned Chicken Potpie With Chive Mashed Potato Crust
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This Old-fashioned Chicken Potpie with Chive Mashed Potato Crust reinvents classic comfort food with a creative twist. Tender chicken and colorful vegetables swim in a velvety sage-infused sauce that's rich with flavor yet not heavy. The genius substitution of fluffy chive-flecked mashed potatoes for traditional pastry creates a stunning presentation while adding another layer of comfort. Make-ahead friendly, this impressive dish can be assembled early and refrigerated until baking time, making it perfect for entertaining or special family dinners.
No Jump Zone
Ingredients
CHICKEN FILLING
4 tablespoons butter
1/4 cup finely chopped onion
5 tablespoons flour
3 cups chicken broth
1 cup carrots, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried sage
1 cup milk

(continued in the next column ↗️)

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 (divided use)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1/4 cup heavy cream or milk

Directions
To make chicken filling:
  • In a 4-quart saucepan, melt the butter and sauté onion for 2 minutes until it begins to soften.
  • Add flour and whisk until it bubbles.
  • Gradually whisk in the chicken broth, stirring until sauce is thick and smooth, about 3 to 5 minutes.
  • Add carrots, salt, pepper and sage, stirring until sauce begins to simmer.
  • Add milk, corn, peas and chicken; simmer for another 3 minutes.
  • Pour filling into a 3-quar t casserole.
  • Refrigerate until ready to bake.

To make mashed potato topping:
  • Place potatoes in a 4-quart saucepan with water to cover.
  • Boil for 15 to 20 minutes, or until potatoes are tender when pierced with a knife.
  • Drain potatoes and return to the hot pan.
  • Shake pan over medium heat to dry the potatoes.
  • Add 4 tablespoons of butter, salt pepper and chives; mash potatoes to desired degree of smoothness.
  • Blend in the cream or milk.
Spread the potato mixture over the chicken filling and dot the top with the remaining 1 tablespoon of butter.
Bake in oven preheated to 375 degrees for 30 to 40 minutes, or until potato topping is golden brown.
Servings\Yield
6 to 8 servings
Nutrition Facts
Nutrition Per Serving (based on 6 servings) - Calories: 520; Total Fat: 26g (Saturated Fat: 15g); Cholesterol: 110mg; Sodium: 950mg; Total Carbohydrates: 47g (Dietary Fiber: 6g, Sugars: 9g); Protein: 24g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: chicken, potatoes
🗂️ Categories: 🍗 Chicken & Other Poultry
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Old-fashioned Chicken Potpie With Chive Mashed Potato Crust was added on March 08, 2009 and last updated on November 02, 2021.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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