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Ingredientes
- 2 Tbsp. unsalted butter (30 mL)
- 2 x Yukon Gold potatoes, diced
- 2 x onions, diced
- 2 x leeks, diced
- 1 x carrot, diced
- 2 tsp chopped garlic (10 mL)
- 1/2 c. white wine (125 mL)
- 1 1/2 c. Chicken Stock, recipe follows (375 mL)
- 1 c. lowfat milk (250 mL)
- 1/2 c. flour (125 mL) Kosher salt and freshly grnd black pepper
- 4 x boneless chicken breasts
- 1 Tbsp. vegetable oil (15 mL)
- 1 Tbsp. minced fresh thyme (15 mL)
- 1 Tbsp. minced fresh Italian parsley (15 mL) Topping
- 5 x Yukon Gold potatoes, diced
- 3/4 c. 35% cream (60 mL)
- 1/4 c. unsalted butter (60 mL) Kosher salt and freshly grnd black pepper Chicken Stock
- 5 lb chicken bones, well rinsed (2.5 kg)
- 20 c. cool water (5 L)
- 2 x carrots, minced
- 2 x onions, minced
- 2 stalk celery, cut into 2-inch (5 cm) pcs
- 1 stalk leek, sliced into 2-inch (5 cm) pcs
- 3 sprg fresh Italian parsley
- 1 sprg fresh thyme
- 2 x bay leaves
- 1/2 tsp whole black peppercorns (2 mL)
- 3 clv garlic, smashed
Direcciones
- In a skillet heat the butter over medium-high heat and saute/fry the potatoes, onions, leeks, carrots and garlic till golden brown.
- Add in the white wine and simmer for 1 minute.
- Add in the chicken stock and simmer for 20 min till the vegetables are tender.
- Mix the flour and lowfat milk till smooth and add in the the vegetables, cooking till thickened.
- Season to taste.
- Season the chicken with salt and pepper.
- In a large skillet heat the oil over high heat and sear the chicken till golden brown.
- Add in the chicken, thyme and parsley to the vegetables and set aside.
- Topping:Put the potatoes in a large pot, cover with water and season with salt.
- Over high heat bring to a boil and simmer till tender.
- Drain the potatoes and let them sit for 5 min to steam dry.
- Put the potatoes through a food mill.
- Hot the cream and stir into the potatoes.
- Fold in the butter.
- Season to taste.
- Assembly:To assemble the pot pies fill 6 ramekins with 1 c. (250 mL) of filling each and top with the mashed potatoes.
- Bake for 30 min.
- Chicken Stock:Place the chicken bones in a stockpot and cover with the cool water.
- Bring to a boil, skimming the fat and foam from the surface of the stock.
- Add in the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns and garlic.
- Reduce the heat to medium low and simmer for 2 hrs.
- Strain the stock into a container.
- Cold and chill. Store in a tightly covered container for 5 days in the refrigerator or possibly freeze for 1 month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1739g | |
| Recipe makes 6 servings | |
| Calories 1188 | |
| Calories from Fat 511 | 43% |
| Total Fat 57.13g | 71% |
| Saturated Fat 21.98g | 88% |
| Trans Fat 0.53g | |
| Cholesterol 305mg | 102% |
| Sodium 456mg | 19% |
| Potassium 2361mg | 67% |
| Total Carbs 69.75g | 19% |
| Dietary Fiber 6.4g | 21% |
| Sugars 9.0g | 6% |
| Protein 93.31g | 149% |
