Chicken Pot Pie With Chive Mashed Potato Crust

Chicken Pot Pie With Chive Mashed Potato Crust

1/2 C. butter

1/4 C. finely chopped onion

5 T. flour

3 C. chicken broth

1 C. carrots, cut in 1/2-inch dice

1 t. salt

1/2 t. fresh ground black pepper

1 t. chopped fresh sage, or 1/2 t. dried

1 cup milk

1 C. fresh or frozen and defrosted corn kernels

1 C. fresh or frozen and defrosted petite peas

3 C. cooked chicken

Chive Mashed Potatoes:

2 1/2 lbs. russet potatoes, peeled, and cut into 1-inch cubes

5 T. butter

1 t. salt

1/4 t. freshly ground black pepper

2 T. chopped fresh chives

1/4 C. heavy cream or milk

In a 4-quart saucepan, melt the butter and sauté the onion for 2 minutes, until it begins to soften. Add the flour and whisk until it bubbles. Gradually whisk in the broth, stirring until the sauce is thick and smooth, about 3 to 5 minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate until ready to bake.

For Chive Mashed Potatoes: Place the potatoes in a 4-quart saucepan with water to cover. Boil the potatoes for 15 to 20 minutes, until tender, when pierced with a knife. Drain the potatoes and return them to the hot pan. Shake the pan over medium heat to dry the potatoes. Add 4 tablespoons butter, the salt, pepper and chives, mashing the potatoes to the desired degree of smoothness. Blend in the cream and stir to combine. Spread the potatoes over the chicken filling and dot with remaining tablespoon of butter.

Bake the pot pie in preheated 375°F. oven for 30-40 minutes, until the potatoes are golden brown.

Note: This can be frozen before baking; thaw in refrigerator and bring to room temperature before baking.

Makes 6-8 servings.