Mashed Potato Topped Chicken Pot Pie

Recipe by Chef #719562
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4

INGREDIENTS

Nutrition
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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 1/2 cup water and add to veggies.
  • Add any leftover veggies.
  • Saute cubed chicken, add to veggie/broth mix.
  • Keep mixture on low heat.
  • In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
  • Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
  • Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
  • In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
  • Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
  • Spread mashed potato mixture evenly on top, potatoes can be cold.
  • Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.
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