Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust

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

Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust

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    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


    Prep: 50 min Total:
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    • 1

      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.

    • 2

      Make the Chive Mashed Potatoes crust.

    • 3

      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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