Chicken pot pie topped with gruyere mashed potatoes

Everyone has a comfort meal. One of mine is chicken pot pie. It’s one of my favorite things my mom makes. It feels homey to me. Recently Mike has been on a Shepard’s pie kick. So one night I was trying to decide what I was going to make for dinner. It was a cold night and I wanted to make something comforting for when he got home from work. I debated between the two, when I thought, why don’t I combine them. Do a chicken pot pie with cheesy mashed potatoes on top. And that is where this recipe was born.

Ingredients:

• Pie crust

• Butter

• Small onion

• White wine - 1/4 cup

• Cornstarch

• Heavy cream

• See recipe for seasonings

• Grated parmesan - 1/2 cup

• Mascarpone - 2 tbsp

• Can of carrots

• Can of green beans

• Can of peas

• Can of corn

• Green onions - 1/4 cup

• Rotisserie chicken shredded - about 2 cups

• Mashed potatoes - I used one 5 oz bag of instant

• Shredded cheddar about 1-2 cups you can use cheddar, I used gruyere

• Bread crumbs

Instructions:

Preheat oven to @ 400

I use a store bought Marie Callender’s del dish pastry pie shell, refrigerated pie crust

Place pie crust in dish and cover sides with foil to prevent burning

Prick bottom

Place in oven until preheat is done then remove the pie crust

Take foil off crust

Depending on the pie crust you use follow the pies cooking Instructions for time & temperature

In a pot make your sauce:

Turn to medium heat

Add 2 tbsp of butter & slightly brown

Add onion diced to your browned butter & sauté about 2 minutes

Add 1/4 cup of white wine & simmer another 2 minutes

Add cornstarch and mix well

Add 2 cups of heavy cream

Continue stirring & simmering for about 15 minutes - you want this to be on a simmer to thicken sauce, careful not too burn but don’t turn heat too low or it won’t thicken. If your sauce starts to come to a rapid boil lower heat to bring it back to a light simmer. You want little movement not big bubbles.

Add in 1/2 cup of of grated parm

Add 2 tbsp of mascarpone

1 tsp of sage seasoning

1 tsp onion powder

1 tsp garlic powder

1/2 tsp of thyme

1/2 tsp red pepper flakes

1/4 tsp salt & pepper

Continue stirring and simmering until a thick sauce forms about 5 more minutes

Pour into a mixing bowl and let cool

Turn a sauté pan to medium heat

Add 1 tbsp of butter

Each can I used was about 15 oz in size & I used a little less than half of each can. So either about 6 oz or 3/4 cup of each. Make sure to drain the liquid out of cans before adding the veggies to the pan.

1/2 can of carrots

1/2 can of green beans

1/2 can of peas

1/2 can of corn

Sauté about 5 minutes

Add 1/4 cup chopped green onions

Sprinkle with salt and pepper

Take off heat & let cool

To your cooled sauce bowl add your vegetable mix & your rotessiri chicken shredded or chopped

For your mashed potatoes you can use homemade, or instant which I prefer. I made 1 5 oz bag of Idahoan buttery bomesete mashed potatoes potatoes & follow the directions on the bag. You’ll be using about 2 cups of mashed potatoes with 1/2 cup of shredded gruyere mixed into them.

I cooked them according to bag, shredded the cheese in, mixed well and let cool.

Once cooled add to a plastic or piping bag if you’d like to create peaks on top. If not just keep in bowl until ready to top pie.

In bottom of pie crust add a sprinkle of bread crumbs

Scoop your chicken pot pie mix in filling up pie

Add your potatoes. You can scoop and smooth or get fancy using a piping bag for peaks

Sprinkle with salt pepper and parsley

Bake @400 for 10 minutes