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Chestnut Chicken Pot Pie




Source of Recipe


the web


List of Ingredients




2-3 cups Boneless Roasted Chicken
½ cup green peas
½ cup carrots, diced
¼ cup white onions, diced
½ cup celery, diced
2-½ cups chestnut meat
4 large Idaho Russet Potatoes, baked
2 tbsp. fresh thyme leaves
½ cup Buffalo Mozzarella, shredded
1-cup heavy cream
2 cups unsalted butter
2 “Ready Made” piecrusts


Recipe



For the Chestnut Potato puree, Cut slits in the potatoes and place them in a 375-degree oven for about 30 minutes or until cooked through. Remove potatoes from the oven and allow them to cool slightly. Cut potatoes in half and scoop the insides out, discarding the skins. In a medium bowl, combine the potatoes, the chestnut meat, 1 cup of melted butter, ½ cup heavy cream and season with salt and pepper to taste. Potatoes should be creamy and luscious.

In a separate pan, melt the remainder of the butter in a large saucepan over medium heat. Add the thyme leaves, onions, carrots, celery, and chicken. Sauté until the onions are translucent. Season with salt and pepper to taste.

Preheat the oven to 350 degrees. Spray an ovenproof skillet with non-stick spray and line with the first of the two piecrusts. Layer the chestnut mash, cheese and chicken mix.
Place the other piecrust on top of the mixture and crimp the sides to keep both crusts together. Cut two small slits in the top middle area of the piecrust to allow ventilation.

Bake the pie at 350 degrees for 35 minutes or until crust is golden brown and filling is hot through.
Allow pie to cool for 10 minutes before serving.