By Marie on November 29, 2004
Photo by Bev
Photo by Bev
"This is an easy way to make a chicken potpie-like dish minus the crust. Sauteed chicken breast is served over smashed baby red potatoes and is then covered with a cream sauce with carrots and peas added to it. Bake some biscuits to go along with this dish and you have comfort food to please everyone in your family."
Serving Size: 1 (456 g)
Servings Per Recipe: 2
"This was some good comfort food. I added some half and half to the potatoes, since mine seemed dry. I ended up doubling the sauce, since most of my liquid evaporated by the time the carrots had cooked. Mine turned out like Bev's photo1 Thanks marie, for posting. Roxygirl"
"This is indeed a nice homey dinner. I took a few liberties with it - I didn't have red potatoes and used russet. I also added a dollop of sour cream when I mashed them. I didn't have cream, so I used milk and thickened with flour as suggested. I also added a whisper of garlic powder and dry mustard to the mix. Served with Varsha's cheesy muffins. Thanks for posting!"
"This makes a wonderful supper. It tastes like you spent a lot of time preparing, but it is really very simple. I cut up my chicken breast to bite-sized pieces, peeled my baby red potatoes and I also did thicken the sauce, other than that I followed exactly Marie's directions. I served with Marie's suggested biscuits and some cranberry sauce for the perfect supper. Thanks for another great supper, Marie!"