Chicken Pot Pie With Mashed Potatoes
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
46
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Unsalted Butter3 cloves
Garlic (smashed)1 cup
White Wine1.5 cups
Chicken Stock (recipe follows)1 cup
Milk1 cup
All-Purpose Flour1 tbsp
Vegetable Oil1 tbsp
Thyme Leaves (chopped fresh)3 cup
Heavy Cream2270 g
Chicken Bone (well rinsed)20 cups
Water (cold)2 stalks
Celery (cut into 2-inch pieces)1 stalk
Leek (sliced into 2-inch pieces)3 sprigs
Italian Parsley (fresh)1 sprig
Thyme (fresh)1 tsp
Whole Black PeppercornsDirections:
1
Special equipment: food mill, 6 (1 1/2 cup) ceramic ramekins 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
3
Add the white wine and simmer for 1 minute
4
Add the chicken stock and simmer for 20 minutes until the vegetables are tender
5
Mix the flour and milk until smooth and add to the vegetables, and cook until thickened
6
Season, to taste, with salt and pepper
7
Season the chicken with salt and pepper
8
In a large skillet heat the oil over high heat and sear the chicken until golden
9
Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side
10
For the topping: Put the potatoes in a large pot and cover with water, season with salt
11
Over high heat bring to a boil and simmer until tender
12
Drain the potatoes and let them sit for 5 minutes to steam dry
13
Put the potatoes through a food mill
14
Warm the cream and stir into the potatoes
15
Mix in the butter
16
Season, to taste
17
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes
18
Bake for 30 minutes
19
Place the chicken bones in a stock pot and cover with the cold water
20
Bring to a boil, skimming the fat and foam from the surface of the stock
21
Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic
22
Reduce the heat to medium low and simmer for 2 hours
23
Strain the stock into a container
24
Cool and refrigerate
25
Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month