I found this recipe last week and printed it out, but it didn't print out the header so I didn't have the wonderful blog that I found this on....I looked high and low...after 2 days of searching, I found her! I am so glad I came across her blog, it's sweet and yummy. Go see Teresa at "Blooming on Bainbridge" she has a step by step recipe - you will be glad you stopped by.
I saw her Chicken Pot Pie covered in mashed potatoes....oh my. I ran to store for ingredients and made it for dinner Saturday. Not that I could improve on this pie, but I added a bottom crust...and some cheese....well because I love crust on a pot pie and a little cheese in the potatoes never hurt anyone :) It was sheer perfection! Thanks Teresa.
2-3 c chicken broth
5 tbsp flour
1/2 c ch onions ( I left these out for kids but added 1 tsp of onion powder in its place)
1 c ch carrots
kosher salt and fresh pepper (to taste)
1 c ch mushrooms
1 c chopped celery
1 tbsp fresh sage or 1 tsp dried sage
1 c half and half
1 c frozen corn kernels
1 c pearl onions ( I left these out for kids sake)
1 c frozen peas
2 - 4c cooked shredded chicken
5 tbsp chicken granules
splash of white wine
1 refrigerated Pillsbury pie crust
3 lbs russet potatoes
1/2 stick butter
salt and pepper to taste
1/4 c heavy cream
1 c sour cream
1 c shredded cheddar cheese
Pour cream sauce over potatoes, add salt and pepper to taste - I also added 1c of shredded cheddar cause I couldn't resist. Using you mixer, whip them up until light and fluffy.
I used a regular glass pie dish. Roll your pie crust into dish, pour in the chicken pie mix then dollop on the mashed potatoes. Sprinkle with a couple of pads of butter and salt and pepper.
Bake at 375º for 40-45 minutes until top is golden and crust looks done. Use a cookie sheet underneath in case it starts to bubble over. It was nice and creamy, I hate runny pot pies. This one was delicious!