| Level: | Intermediate |
| Total: | 1 hr 25 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 Yukon gold potatoes, diced
- 2 onions, diced
- 2 leeks, diced
- 1 carrot, diced
- 2 teaspoons minced garlic
- 1/2 cup white wine
- 1 1/2 cups chicken stock, recipe follows
- 1 cup milk
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 boneless chicken breasts
- 1 tablespoon vegetable oil
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh Italian parsley leaves
- 5 Yukon gold potatoes, diced
- 3/4 cup heavy cream
- 1/4 cup unsalted butter
- Kosher salt and freshly ground black pepper
- 5 pounds chicken bones, well rinsed
- 20 cups cold water
- 2 carrots, chopped
- 2 onions, chopped
- 2 stalks celery, cut into 2-inch pieces
- 1 stalk leek, sliced into 2-inch pieces
- 3 sprigs fresh Italian parsley
- 1 sprig fresh thyme
- 2 bay leaves
- 1/2 teaspoon whole black peppercorns
- 3 cloves garlic, smashed
Instructions
- 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.
- Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month.
Reviews
great!..
This was the most tasteless and boring recipe I’ve ever made in my 57 years of cooking! It was so bland and beige even my husband who has never said an unkind word about my cooking applauded when I threw out what was left over. I added some peas for color, but that didn’t even help.Yuck!
It turned out amazing. I used boneless, skinless chicken thighs which added flavor.
My FIRST time making pot pie and it was DELICIOUS. I added itmes like corn and peas along with the carrots and some additional chicken. I believe because of this it seemed to dry so doubled the milk -flour mixture. Fresh thyme is essential in this recipe. I used a 9 x 13 baking dish. Also used WHITE potatos and vegetable broth instead of stock. Family loved it. Only thing I desagree with is 20 minute prep time…impossible!
This is truly a comfort dish. I made a few minor changes, although I’m sure the recipe could stand alone without any alteration. I added a cup of peas to the filling and used 2 cups of chicken broth rather than using the 1/2 cup of white wine and 1 1/2 cups of broth per the recipe. This is a wonderful way to provide a one-dish supper and was very easy to prepare. I did streamline it a little more by using canned chicken broth and pre-roasted chicken which made it a snap to make. I also got 9 pot pies rather than the 6 servings. Loved it!
I made this last night for my family and it was fantastic! We loved it so much that we are fighting over the last pot pie. I did add some corn, broccoli, and mushrooms to the mix 9about 1 cup each) and used boneless skinless thighs instead of breasts, oh and low sodium chicken broth from the store. Other than that I followed the recipe noted here. I plan to make a bunch of these in travel friendly ramekns so I can have this for lunch at work on a regular basis.
I have made traditional chicken pot pie many times over the years but I absolutely loved Rachel’s use of seasoned mashed potatoes as a topping instead of pie crust. Wonderful and tasty!
I didn’t have leeks, used a little less onion and added fresh green beans. Also, no wine in the house, so I added chicken broth. Turned out very yummy!
Very good! I thinned the sauce with chicken stock a bit as it was too thick for me…..used store bought crust as it was in my fridge and didn’t have the time to make it from scratch…..and, I used boxed stock. After all that it was still delicious! I loved the mashed potatoes on the top – a great twist to an American Classic dinner 🙂
I made this with my Thanksgiving leftovers and it was good. I wish I would have seasoned the mashed potatoes more but it was really good.