Old-Fashioned Chicken Pot
Pie with Chive Mashed Potato Crust
Chicken Filling:
4 tablespoons unsalted butter
1/4 cup finely chopped onion
5 tablespoons all-purpose flour
3 cups chicken broth
1 cup carrots cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried
1 cup milk
1 cup fresh or frozen defrosted corn kernels
1 cup fresh or frozen and defrosted petite peas
2 cups cooked chicken
Chive Mashed Potatoes (see recipe below)
In a 4-quart saucepan, melt the butter
and sauté 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 to 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-quart casserole.
Refrigerate until ready to bake. Make the crust.
Preheat the oven to 375*F (190*C). Bake
the pot pie for 30 to 40 minutes, until the potatoes are golden
brown.
Chive Mashed Potatoes
2 1/2 pounds russet potatoes, peeled and
cut into 1-inch cubes
5 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1/4 cup heavy cream
Place the potatoes in a 4-quart saucepan
with water to cover. Boil the potatoes for 15 to 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 tablespoons 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 tablespoon of butter.
