Crustless Chicken ‘Pot Pie’
with Sour Cream Mashed Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
760 /serving
The ultimate in coziness and comfort. For this labour-saving take on a cottagey classic, mashed potatoes, riched up with sour cream and butter, put a lid on it. Underneath, shredded chicken and veg simmer in a thickened demi-glace sauce. (You may get a call from a shepherd, looking for his pie.)
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 1 Onion (or shallot)
- 1 Celery stalk
- 450g Potatoes
- 100g Nantes carrots
- 30ml Vegetable demi-glace
- 150g Green peas
- 43ml Sour cream
- 20g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, citric acid)
Contains: Milk • Mustard • Wheat
You will need:
Large oven-safe pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
34 g
Saturated Fat
16 g
Sodium
800 mg
Total Carb
71 g
Sugars
14 g
Protein
46 g
Fibre
11 g
Preparation
Cook & shred the chicken
- Bring a medium pot of salted water to a boil.
- Pat the chicken dry; season with ½ the spices and S&P.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 4 to 6 min. per side, until browned.
- Add ¼ cup water and cook, scraping up any browned bits, 1 to 2 min., until cooked through.
- Transfer the chicken and any liquid to a bowl. Reserve the pan. Using two forks, shred the chicken.
Make the mash
- Meanwhile, peel and medium-dice the potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender.
- Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add the sour cream and 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Mise en place
- Meanwhile, preheat the oven to broil.
- Thinly slice the carrots and celery crosswise.
- Halve, peel and small-dice the onion.
Make the filling
- In the reserved pan, heat a drizzle of oil on medium.
- Add the carrots, celery and onion. Sauté, 6 to 8 min., until softened; season with S&P.
- Add 2 tbsp butter (double for 4 portions) and sauté, 30 sec. to 1 min., until melted.
- Add the remaining spices and sauté, 1 to 2 min., until combined.
- Add the demi-glace and 1 ½ cups water (double for 4 portions).
- Cook, stirring often, 2 to 3 min., until thickened; season with S&P.
- Add the chicken and peas; stir well.
Prepare & broil the ‘pot pie’
- Spread the filling with the mash.
- Broil, 2 to 3 min., until beginning to brown. Let rest for 5 min. before serving.
Plate your dish
- Divide the ‘pot pie’ between your bowls. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
