Mashed Potato Topped Chicken Pot Pie
- Ready In:
- 40mins
- Ingredients:
- 16
- Yields:
-
4 individual cassaroles or mini pie tins
- Serves:
- 4
ingredients
- 4 tablespoons butter
- 2 tablespoons bacon grease
- 2 chicken bouillon cubes
- 2 chicken breasts
- 1 1⁄2 cups water
- 3⁄4 cup milk
- 2 cups mashed potatoes
- 1 egg
- 2 medium carrots, sliced
- 1 medium potato, cubed
- 1 medium onion, diced
- 1⁄2 cup green beans (leftovers)
- 1⁄2 cup peas (leftovers)
- 1⁄2 cup flour (approx)
- salt and pepper
- season salt
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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