Pie: Chicken Pot Pie w/ Mashed Potatoes
Source of Recipe
the Cookworks
List of Ingredients
Filling:
2 tablespoons unsalted butter
2 Yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 teaspoons minced garlic
1/2 cup white wine
1 1/2 cups chicken stock, recipe follows
1 cup milk
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 tablespoon vegetable oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley leaves
Topping:
5 Yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper
Special equipment: food mill, 6 (1 1/2 cup) ceramic ramekinsRecipe
Preheat the oven to 400 degrees F.
In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.
Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
For the topping: Put the potatoes in a large pot and cover with water, season with salt.
Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
Chicken Stock:
5 pounds chicken bones, well rinsed
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
3 cloves garlic, smashed
Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
Yield: 16 cups
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