Feb 4, 2010

Chicken with Smashed Potatoes, Potpie Style

I can't believe I haven't posted this before!  This is our favorite potpie.  It really isn't a pot pie at all but it is sooo good.


Chicken with Smashed Potatoes, Potpie Style

Potatoes:

1 ½ pounds baby red potatoes, cut in quarters
1 tbsp butter
¼ cup cream
Salt & pepper

Place potatoes in large pot with water to cover. Heat to boiling. Reduce heat to low; cover and simmer until potatoes are tender, 12 minutes. Drain potatoes then mash with butter, cream, salt and pepper.

Chicken & Sauce:

1 tbsp canola oil
3 boneless skinless chicken breasts cut into slivers, chunks, or 6 thin breasts (I do chunks)
Combine: 4 tsp salt, 4 tsp pepper, 4 tsp rotisserie chicken seasoning (or whatever chicken seasoning you like), 2 tsp parsley (I always have to make more)
1 ½ cups carrots cut into matchstick strips
1 can peas, drained (if desired)
1 cup chicken broth
¼ cup heavy cream
½ tsp dried tarragon
2 tsp chicken boullion granules
6 scallions finely chopped

While potatoes are cooking, in nonstick skillet heat oil over medium heat until very hot. Combine salt, pepper, chicken seasoning, and parsley and rub mixture into chicken breasts or toss chicken pieces in mixture. Add chicken to skillet and cook until lightly browned. Transfer to oven to keep warm.

In same skillet, add carrots, peas, broth, cream, tarragon, and boullion. Cook on medium heat for 6 minutes or until carrots are cooked. Add scallions and cook 4 more minutes. Before serving add chicken to sauce and stir to coat chicken in serve. Serve with chicken and sauce over potatoes

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