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That "crust" as it were is made out of potatoes, not dough. More specifically, mashed potatoes. And really, what goes better with a hearty helping of pot pie, than mashed potatoes! Amy Traverso with Yankee Magazine stopped by Tonia's Kitchen to talk about their recipe for Chicken Pot Pie with this very special crust. You might call it the ultimate comfort food, made extra special with the crust.
- 1 1/2 tablespoons olive oil
- 1 large leek, white and pale-green parts only, thinly sliced
- 1/2 cup diced onion
- 3 celery ribs, chopped
- 3 carrots, peeled and chopped
- 1 1/2 teaspoons chopped fresh thyme leaves
- 1 1/2 teaspoons finely chopped fresh rosemary
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon salted butter
- 3 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 2 cups chicken stock
- 1/3 cup heavy cream
- 3 1/2 cups cooked, skinned, and cubed chicken, white or dark meat
- 1 cup frozen peas
- 1/3 cup fresh parsley, finely chopped
Instructions:
In a large skillet, heat 1½ tablespoons of the oil over medium heat. Add the leek and onion, and cook, stirring occasionally, until translucent, about 6 minutes. Add the celery, carrots, thyme, rosemary, salt, and pepper, and cook, stirring occasionally, 5 minutes. Add the butter; when it’s melted, stir in the flour. Cook 1 to 2 minutes.Increase the heat to high and add the wine; it will quickly be absorbed. Add the chicken stock, and bring to a boil; then reduce the heat to low and cook, stirring, 5 minutes.
Stir in the heavy cream, chicken, and peas. Remove from the heat and add the parsley.
Pour the mixture into a medium-size (about 10-cup) square or round baking dish. Gently spread the mashed potato over the top. (The casse-role can be made several hours ahead of time up to this point; cover and refrigerate until ready to bake.)
Preheat your oven to 400° and set a rack to the middle position. Bake until the top is golden brown and the filling is bubbling, 30 to 40 minutes.
