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Potato Topped Chicken Pot Pie

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 2 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • Topping:
  • 6 Yukon Gold potatoes
  • 1/2 cup milk
  • 1/2 cup cream cheese
  • 2 Tbsp. butter
  • 1/2 tsp. each salt & pepper
  • 1 lb. chicken breasts or thighs
  • 2 cups chicken stock
  • 2 cups button mushrooms, quartered
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/4 tsp. each salt & pepper
  • Pinch of nutmeg
  • 1 cup frozen peas
  • 1 tsp. Dijon mustard
  • 1/2 tsp. lemon juice
  • 1/2 cup flour
make it
Peel potatoes and cut into 1/2-inch chunks. In a large saucepan of boiling water, cover and cook potatoes until tender, 15 minutes; drain and return to pot. Add milk, cheese, butter, salt and pepper; mash until smooth. Set aside.

Cut chicken into 1/2-inch chunks. In separate large saucepan, bring stock to a boil. Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes. Stir in peas, mustard and lemon juice.

In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to a boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.

Make-Ahead Meal: Ladle into four 2-cup oven proof or foil dishes. Spoon or pipe potato mixture over top. Let cool for 30 minutes. Refrigerate until cold. Cover with foil and over wrap with heavy-duty foil; freeze for up to 1 month.

Thaw in refrigerator; remove heavy-duty foil. Preheat oven to 400°F. Bake on rimmed baking sheet until knife inserted in center for 5 seconds feels hot when touched, about 25 minutes. Uncover and broil until golden, about 3 minutes.
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