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    You are in: Home / Recipes / Chicken and Mashed Potato Pie Recipe
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    Chicken and Mashed Potato Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    xtine's Note:

    This is similar to shepherd's pie, but is made with chicken instead of lamb or beef. It's kind of a cross between a chicken pot pie and a shepherd's pie. You will need 3 cups of béchamel sauce for this recipe. I use Sauce Béchamel for this. For the chicken, I usually buy a rotisserie chicken and chop the breast and thigh meat. I use frozen peas and cook them in the microwave for half the recommended time before adding them to the recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350Ëš F.
    2. 2
      Make the garlic mashed potatoes: cut each potato into 16 pieces (I leave the peels on, but you can peel them if you like). Place them in a saucepan with water and bring to a boil. Once the water is boiling, add 1 1/2 teaspoons of salt. Boil, uncovered, for 15 minutes. Drain well and return to the saucepan you cooked them inches Toss the potatoes over medium heat for a minute. This is to evaporate any excess moisture.
    3. 3
      Meanwhile, prepare the garlic: in a small covered saucepan, heat the garlic cloves with the butter and cook over lowest heat for 10 to 15 minutes, until very tender. They should not color more than a creamy yellow. Pour 1/2 cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes.
    4. 4
      Add the garlic and cream, and the cream cheese to the potatoes and mash well with a potato masher. Taste and add salt as needed. Set aside.
    5. 5
      In a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. In a large bowl, combine the sautéed vegetables, the peas, and the chicken.
    6. 6
      Add the McCormick chicken base to the béchamel sauce, and stir well to combine. Add the sauce to the chicken and vegetables and mix well to combine.
    7. 7
      Grease a 3 quart pyrex baking dish. Pour the chicken mixture into the dish, and cover it with the garlic mashed potatoes. Bake, uncovered, at 350ËšF for 45 minutes. Let sit for 5 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Mashed Potato Pie

    Serving Size: 1 (240 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 282.6
     
    Calories from Fat 114
    40%
    Total Fat 12.7 g
    19%
    Saturated Fat 7.0 g
    35%
    Cholesterol 58.2 mg
    19%
    Sodium 107.6 mg
    4%
    Total Carbohydrate 29.3 g
    9%
    Dietary Fiber 4.5 g
    18%
    Sugars 3.2 g
    13%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    bechamel sauce

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