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Receta Chicken Pot Pie With Mashed Potatoes
by Global Cookbook

Chicken Pot Pie With Mashed Potatoes
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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

  1. In a skillet heat the butter over medium-high heat and saute/fry the potatoes, onions, leeks, carrots and garlic till golden brown.
  2. Add in the white wine and simmer for 1 minute.
  3. Add in the chicken stock and simmer for 20 min till the vegetables are tender.
  4. Mix the flour and lowfat milk till smooth and add in the the vegetables, cooking till thickened.
  5. Season to taste.
  6. Season the chicken with salt and pepper.
  7. In a large skillet heat the oil over high heat and sear the chicken till golden brown.
  8. Add in the chicken, thyme and parsley to the vegetables and set aside.
  9. Topping:Put the potatoes in a large pot, cover with water and season with salt.
  10. Over high heat bring to a boil and simmer till tender.
  11. Drain the potatoes and let them sit for 5 min to steam dry.
  12. Put the potatoes through a food mill.
  13. Hot the cream and stir into the potatoes.
  14. Fold in the butter.
  15. Season to taste.
  16. Assembly:To assemble the pot pies fill 6 ramekins with 1 c. (250 mL) of filling each and top with the mashed potatoes.
  17. Bake for 30 min.
  18. Chicken Stock:Place the chicken bones in a stockpot and cover with the cool water.
  19. Bring to a boil, skimming the fat and foam from the surface of the stock.
  20. Add in the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns and garlic.
  21. Reduce the heat to medium low and simmer for 2 hrs.
  22. Strain the stock into a container.
  23. Cold and chill. Store in a tightly covered container for 5 days in the refrigerator or possibly freeze for 1 month.