This pot pie is like Mom's, except that I've topped it with Chive Mashed Potatoes. Try using Yukon Gold potatoes for a beautifully golden crust.
Diane Phillips Pot Pies: Comfort Food Under Cover
|4 tablespoons butter||1/2 teaspoon freshly ground black pepper|
|1/4 cup finely chopped onion||1 teaspoon chopped fresh sage, or 1/2 teaspoon dried|
|5 tablespoons flour||1 cup milk|
|3 cups chicken broth||1 cup fresh, or frozen, defrosted corn kernels|
|1 cup carrots cut into 1/2-inch dice||1 cup fresh or frozen and defrosted petite peas|
|1 teaspoon salt||2 cups cooked chicken|
In a 4-quart saucepan, melt the butter and saute 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 3-5 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 read to bake.
Make the Chive Mashed Potatoes crust.
Preheat the oven to 375 degrees F. Bake the pot pie for 30 to 40 minutes, until the potatoes are golden brown.
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