Chicken Pot Pie with Mashed Potato Top

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.
olive oil
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
mashed potatoes
Add 1 tbsp of butter and 1 tbsp of olive oil to large pan. Chop onion, celery, carrots, and mushrooms and throw in pan. Saute vegetables for about 5 minutes or until they become soft. Add a splash of white wine or chicken stock to give them a little flavor ( I added both). Sprinkle with salt and pepper, now add 5 tbsp of flour and stir until it bubbles. Slowly add chicken stock and keep stirring until smooth and has thickened. Add your sage. Stir until sauce begins to simmer - around 5 minutes. Pour in half and half, stir and taste. If you need more flavor, stir in a few tablespoons of chicken granules ( I used about 5 tbsp). Transfer chicken pie mix into a container and store it in refrigerator until your potatoes are done.
Mashed Potatoes -
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
Peel and cut potatoes, cook them in salted water for 15- 20 minutes or until they are soft. Drain them and put in bowl. Microwave the 1/2 stick of butter, heavy cream, and sour cream for about 30 secs or until soft and smooth.
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!


Jennifurla said…
Holy wow, this looks amazing.
Avril said…
Drooling! I want a HUGE serving of this please!!!!!!!!!!!! :-)
Yum! I love your pumpkin in the header too!
Kelli said…
okay okay, following you. ;) just found your site via pinterest. someone tagged one of your recipes. this food looks too good!! i have a crafty blog with some other things thrown in, fairly new at it.. come by and visit me anytime! nice to meet you.
Cozyflier said…
Hi Mickey! I just found you through a pin on Pinterest! I'm going to try the 7up biscuits!

I'm Carrie, I have a blog and am always looking for friends! I post recipes on occasion, share my love for Disney, and the craziness of life with the family! Come by and check out another TX blog!!

Kara said…
Oh geez, this looks too good! I will have to try this next week for dinner! I LOVE your blog, everything looks super yummy! New follower for sure!

Kara :)
Katie said…
This looks unbelievably comforting!
Chaos Cottage said…
Oh my word this looks delicious. Reminds me some of my Chicken Shepherd's Pie. I can't wait to try this version. Thanks.