Crustless Chicken Thigh ‘Pot Pie’
with Sour Cream Mashed Potatoes
Cooking time
35 minutes
Servings
2/4
Calories
750 /serving
For this labour-saving take on a cottagey classic, we replaced the crust from chicken pot pie with something special. Mashed potatoes, riched up with sour cream and butter, put a lid on this homey casserole. (You may get a call from a shepherd, looking for his pie.) Underneath, there’s reams of tender shredded chicken simmering with carrots, celery, onion and peas in a demi-glace sauce thickened with a flour-based spice blend for the ultimate in coziness and comfort.
We will send you:
- 4 Canadian-raised chicken thighs (air chilled)
- 450g Potatoes
- 200g Nantes carrots
- 1 Onion (or shallot)
- 1 Celery stalk
- 150g Green peas
- 12g Chicken demi-glace
- 43ml Sour cream
- 20g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Strainer
Peeler
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Large oven-safe pan
Total Fat
34 g
Saturated Fat
16 g
Sodium
1190 mg
Total Carb
70 g
Sugars
16 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 with paper towel; 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 frequently, 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.
