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Potato Topped Chicken Pie Recipe

   
 

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     Potato Topped Chicken Pie

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 tbsp unsalted butter
2 tbsp vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 tsp minced garlic
1/2 tsp Emeril Essence
1/4 tsp salt and freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
 
1/2 tsp chopped fresh thyme leaves
2 tbsp dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tbsp chopped fresh parsley leaves
6 russet potatoes, peeled

Instructions
Preheat the oven to 375 degrees. Grease a 2-quart casserole and set aside.
In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring until soft, 3 to 4 minutes. Add the garlic, Essence, salt and pepper and cook, stirring for 30 seconds. Add the mushrooms and thyme and cook, stirring until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas and parsley, stir well and cook until chicken is heated through.
Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through. Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate.
Pour chicken mixture into a casserole dish and top with the shoestring potatoes. Bake for 15 minutes. Serve hot.


Originally Submitted
1/30/2011





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