Comida Kraft
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Chicken Pot Pie with Mashed Potato Tops

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What You Need

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Make It

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  • Preheat the oven to 400 degrees F. In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender.
  • Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper.
  • Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side.
  • For the topping: Put the potatoes in a large pot and cover with water, season with salt. Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry.
  • Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste.
  • To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.


Ratings & Reviews

Rated 4 out of 5 by from Delicious! Delicious! My family also likes to have melted cheddar on top. This recipe can also be modified to be budget friendly using frozen mixed veggies & even ready made mashed potatoes which is good for when the kids have their hungry friends over, but the original is the best.
Date published: 2011-08-16
  • 2016-10-28T10:50CST
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