07
Oct
In large saucepan of boiling salted water cover and cook potatoes until tender 15 minutes. Reduce heat cover and simmer until chicken.
Drain and return to pot.
Chicken pot pie recipe with mashed potato topping. DIRECTIONS Saute med potato and carrot in bacon grease until slightly softened but not cooked through. Add onion cook until soft. Dissolve bullion in 1 12 cup water and add to veggies.
Add any leftover veggies. Saute cubed chicken add to veggiebroth mix. In same pan add 2 tblsp oil heat and whisk in flour mixture will be dry add chicken broth whisking constantly cook 2- 3 minutes until begina to thicken add chicken peas veggies and parsely add additional broth if needed up to 1 cup season with salt and pepper to taste pour in pie plate spread the mashed potatoes on top and bake for 25 minutes or until potato crust is golden brown.
Remove the chicken pot pie casserole from the oven and spread three cups of warm mashed potatoes over the top. Sprinkle with half a cup of shredded cheddar cheese and half a cup of French fried onions. Return to the oven and bake for an additional 15 minutes or until the chicken is fully cooked and the vegetables are tender.
Peel potatoes and cut into 12-inch 1cm chunks. In large saucepan of boiling salted water cover and cook potatoes until tender 15 minutes. Drain and return to pot.
Add milk cheese butter salt and pepper. Meanwhile cut chicken into 12-inch 1 cm chunks. In separate large sauce-pan bring stock to boil.
Add chicken mushrooms onion carrots garlic bay leaves salt pepper and nutmeg. Reduce heat cover and simmer until chicken. This Paleo Chicken Pot Pie with Mashed Potato Topping is the ultimate healthy comfort foodThe vegetables are tossed in a thick and creamy sauce with chunks of juicy chicken and baked under mashed potatoesAll together it takes a little over.
Preparation Peel the potatoes and cut in half. Place them in a pot of water and bring to the boil. Boil for 15 minutes or until.
Meanwhile cut the chicken into bite-sized pieces and fry them in. Roll your pie crust into dish pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter and salt and pepper.
Bake at 375ยบ for 40-45 minutes until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over. You can also just spoon the potatoes on top but its recommended to run a fork over the mashed potatoes in order to create lots of peaks to crisp up.
Now just bake your vegan pot pies with mashed potato crust until the topping is golden and crispy and the filling is hot and bubbling. If the potatoes are taking too long to crisp up you can pop them under the broiler for a few minutes watching carefully. Simmer until the potatoes are tender about 15 minutes.
Drain and return to the pot. Add 4 tablespoons of butter and 1 teaspoon salt. Mash with a potato masher and then add the pepper and.