Chicken Pot Pie with Mashed Potato Crust

You will also love this with your leftover turkey.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 3  potatoes, peeled and cut into pieces
• 3⁄4 cup  hot milk
• 1⁄4 teaspoon poultry seasoning
• 1  tablespoon butter
• 1⁄2 teaspoon salt
• 1 -4  teaspoon pepper

• For the Filling

• 1 1⁄2 tablespoons olive oil
• 1  cup  diced onion
• 2  celery ribs, chopped
• 2  carrots, chopped
• 1⁄4 teaspoon poultry seasoning
• 1⁄4 teaspoon salt
• 2  tablespoons butter
• 2  tablespoons flour
• 1⁄4 teaspoon pepper
• 1⁄3 cup  cream
• 2  cups  chicken stock
• 2  cups  cooked cubed chicken
• 1⁄2 cup frozen corn

Directions

1. Cook the potatoes in boiling water until tender. Drain thoroughly and return to the pot. Mash the potatoes using a potato masher and add 1/2cup milk and butter making sure that the liquids are absorbed into the potatoes. Add the remaining ¼ cup milk if the potatoes seem dry. Add poultry seasoning salt and pepper to taste. Set aside.
2. In a large skillet, heat oil over medium heat. Add onions, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, poultry seasoning salt, and pepper, and cook, stirring occasionally 5 minutes. Add the butter; when it’s melted, stir in the flour. Cook 1 to 2 minutes.
3. Increase the heat to high and add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
4. Stir in the cream, chicken, corn and peas. Remove from the heat and add the parsley. Pour the mixture into a medium-size (about 6 cup) baking dish.
5. Gently spread the mashed potato over the top.
6. The casserole can be made several hours ahead of time up to this point; cover and refrigerated.
7. Preheat your oven to 350° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.