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Old-Fashioned Chicken Pot Pie w/Chive Mashed Potato Crust

Source of Recipe

TOH Message Board 2006- ms__gehrke


List of Ingredients

Chicken Filling:

4 Tbsp Butter
1/4 cup Finely chopped Onion
5 Tbsp Flour
3 cups Chicken Broth
1 cup Diced Carrots (1/2� pieces)
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried Sage (1 tsp fresh)
1 cup Milk
1 cup Corn Kernels (fresh or frozen & defrosted)
1 cup Peas (fresh or frozen & defrosted)
2 cups Cooked Chicken (may substitute turkey)


Chive Mashed Potato Crust:

2-1/2 lbs Russet Potatoes, peeled and cut into 1� cubes
5 Tbsp Butter, divided
1 tsp Salt
1/4 tsp Pepper
2 Tbsp Chives
1/4 cup Heavy Cream



Recipe

Chicken Filling:
In a 4-qt saucepan, melt the butter and saute the onion for 2 minutes, until it begins to soften.
Add the flour and whisk until it bubbles.
Gradually whisk in the broth, stirring until the sauce is thick and smooth, about 3-5 minutes.
Add the carrots, salt, pepper, and sage, stirring until the sauce begins to simmer.
Simmer for 5 minutes.
Add the milk, corn, peas, and chicken, simmering for another 3 minutes.
Pour the filling into a 3-qt casserole.
Refrigerate until ready to bake.
Make the crust

Chive Mashed Potato Crust:
Place the potatoes in a 4-qt saucepan with water to cover. Boil the potatoes for 15-20 minutes, until they are tender when pierced with a knife.
Drain the potatoes and return them to the hot pan.
Shake the pan over medium heat to dry the potatoes.
Add 4 tbsp of the butter, the salt, pepper, and chives, mashing the potatoes to the desired degree of smoothness. Blend in the cream, and stir to combine.
Spread the potatoes over the chicken filling and dot with the remaining 1 Tbsp of butter.

Bake at 375 degrees for 30-40 minutes, until the potatoes are golden brown.