Chicken Pot Pie
Shredded rotisserie chicken and fresh veggies are satueed in a creamy sauce, then topped with fluffy herbed mashed potato crust and baked until bubbling.
Servings 8 servings
Ingredients
HERBED MASHED POTATO CRUST INGREDIENTS
- 4 tsp chopped fresh thyme
- 4 tsp chopped fresh rosemary
- 3 lb red bliss potatoes, cut into small chunks
- water to cover the potatoes
- 3 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp ground black pepper
CHICKEN POT PIE FILLING INGREDIENTS
- 3 cups shredded store-bought rotisserie chicken
- 3 large carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh rosemary
- 2 lg shallots, finely chopped
- 1 cup frozen peas (unthawed)
- 1 tbsp extra-virgin olive oil
- 1 tbsp unsalted butter
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp all-purpose flour
- 1/3 cup white wine (can sub in chicken stock)
- 2 cups low-sodium chicken stock
Instructions
PREP INSTRUCTIONS
- Preheat your oven to 400F.
- Place a large casserole dish on a baking sheet lined with parchment paper. Set aside.
- Shred the rotisserie chicken and set aside.
- Cut potatoes into small chunks, then add to a large pot and fill with water until the potatoes are fully covered. Set aside.
- Chop all the fresh rosemary and fresh thyme, making sure to divide the portions as listed above for the potatoes and for the filling. Set aside.
- Chop the shallots and add to large bowl. Slice the carrots and the celery, then add these to the large bowl with the shallots. Set aside.
HERBED MASHED POTATOES COOKING INSTRUCTIONS
- Set the pot on the stove and bring water to a boil. Lower the heat to medium and boil the potatoes until fork tender, about 15-20 minutes.
- Drain potatoes, then return to the pot. Immediately add in the 3 tbsp butter and 1/2 cup heavy cream, then mash the potatoes until creamy and smooth.
- Stir the 4 tsp fresh thyme, 4 tsp fresh rosemary, 1/4 tsp salt, and 1/4 ground pepper into the mashed potatoes until thoroughly combined. Set aside.
CHICKEN POT PIE FILLING COOKING INSTRUCTIONS
- Heat the olive oil in a large Dutch oven over medium heat, then add the shallots, carrots, celery, remaining 2 tbsp fresh thyme, remaining 2 tbsp fresh rosemary, 3/4 tsp salt, and 1/2 tsp black pepper. Stir to coat veggies and let cook 10-15 minutes, stirring occasionally, until veggies are softened.
- Stir 1 tbsp butter into the softened veggies until melted, then add the flour to the Dutch oven. Stir to coat the veggies in a thick floury paste, then cook 1-2 minutes.
- Increase the heat to high and stir in the white wine. After 30-60 seconds, wine will be absorbed. Add the chicken stock to the Dutch oven. Give the mixture a stir and bring to a boil, then reduce heat to low and let simmer, stirring regularly, for 5-8 minutes.
- Stir the heavy cream into the Dutch oven. Stir the shredded chicken and the frozen peas into the cream sauce until thoroughly coated.
CHICKEN POT PIE ASSEMBLY AND COOKING INSTRUCTIONS
- Pour the chicken pot pie filling into the large casserole dish on the prepared baking sheet. Smooth filling into an even layer.
- Scoop the herbed mashed potatoes on top of the filling, then spread into a thick layer of potatoes, making sure the filling is completely covered. No need to make the mashed potato crust smooth -- the bumpier it is, the more the crust will brown in the oven.
- Place the baking sheet with the casserole dish in the oven and bake at 400F for 20-30 minutes, until the top is light golden brown and the filling is bubbling on the sides.
- Remove chicken pot pie from oven and let cool slightly before serving.