Potato Topped Chicken Pot Pie - Kraft Recipes Top
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Potato Topped Chicken Pot Pie

 Pond Lady
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Make It

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  • 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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