Veggie and Chicken Pot Pie
"-Pure comfort food at it's best. A meal-in-one."
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 lb boneless chicken thighs, cut into chunks
- 1 medium onion, chopped
- 1 garlic clove, roasted, crushed
- 2 medium carrots, peeled, diced
- 3 celery ribs, trimmed, diced
- 1 (14 ounce) can corn kernels, drained
- 1 (1 ounce) package onion soup mix
- 1⁄2 cup chicken stock
- 1 tablespoon spicy brown mustard
- 1⁄3 cup half-and-half (light or fat-free may be used)
- 2 tablespoons parsley flakes
-
Potato topping
- 1 1⁄2 lbs russet potatoes, peeled and chopped
- 1⁄4 cup milk
- 1⁄2 teaspoon smoked paprika, for sprinkling
- salt and pepper
directions
-
Topping:
- Cook potatoes in a large pan of boiling water for 10 minutes or until fork tender.
- Drain.
- Return to pan and season with salt and pepper.
- Add milk.
- Mash until smooth.
-
Pie:
- Preheat oven to 350 degrees.
- Heat half the oil in a large non-stick frying pan over medium-high heat.
- Cook chicken, in batches, until browned.
- Transfer to a large bowl.
- Heat remaining oil in pan.
- Add onion and garlic.
- Cook, stirring, for three minutes or until softened.
- Add carrot and celery.
- Cook stiring for 5 minutes or until carrot has softened.
- Stir in corn.
- Add soup mix, stock, mustard and cream.
- Stir to combine.
- Return chicken to pan.
- Simmer for 5 minutes or until chicken is cooked through.
- Stir in parsley.
- Transfer mix to a 2 quart casserole dish.
- Spread potato topping over mix .
- Srinkle with smoked paprika.
- Bake for 15-20 minutes or until top is golden.
- Serve.
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Reviews
-
Oh my, great chicken pot pie. I usually prefer breast meat in pot pies but the thighs were really tasty in this dish. I used recipe #110331 for the soup base mix. Versatile recipe that would be good to use up leftover vegetables too such as broccoli, cauliflower, green beans, peas. Another favorite for my recipe binder! -
This recipe certainly has a lot of potential in my opinion, but the ingredient quantities need to be reworked, and the topping could definitely be upped in the flavour department. More specifically, the biggest issue I had with the recipe was the amount of liquid needed to make a creamy gravy. There just wasn't enough liquid with the amounts called for in the recipe and I had to add more than twice the amount stated to get any kind of a gravy at all. The same holds true for the potato topping. The 1/4 cup of milk certainly wasn't enough to make a 'spreadable' potato topping and, again, I had to add considerably more to achieve that. Another thing is that the flavour of the roasted garlic just wasn't 'there' in any sense of the word, and I'm wondering if the roasted garlic (and more of it!) could not have gone to better use in the potato topping to give that more flavour as it was basically tasteless? A little reworking and this is definitely a very good recipe. 3 of 5 ate it in my household.
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This was pretty good. The recipe was cut by half and still made 3 nice servings. The chicken was partially frozen and was cute into bite size pieces. I do think I would have enjoyed this more if green peas had been used in place of the corn. This was served with a green salad. Good luck in RSC 15. -
This was very good but we thought it had to much corn. I also used homemade onion soup mix. Next time I'll use half corn and half peas or green beans. It needs a little more color. We also thought it would be a tad better if the sauce was a little thickened. All in all we enjoyed it and will try it again. Thanks for the recipe and good luck in the contest.
