Sky High Mashed Potato Chicken Pot Pie

A few weeks ago, Alex and I stopped at the local Chicken Out for dinner after visiting friends.  Alex has a very intense allergy to peas, chickpeas, and lentils, so he could not experience the deliciousness that was their personal-sized chicken pot pie.  This thing was awesome.  It was mixed veggies and juicy, tender chicken suspended in a substrate of mashed potatoes.  It had a flaky double crust, and the upper crust was elevated far above the edge of the pan due to the extremely overfilled interior.  I decided to try to replicate this savory delight, but hadn’t gotten around to it until tonight.

Sky High Mashed Potato Chicken Pot Pie

Double Pie Crust:

2 1/2 c flour

4 T sugar

1 t sea salt

2 sticks cold butter, cut into small pieces

8 T ice water

Mix together all dry ingredients, pour out onto floured pastry board.  Use pastry cutter to cut in butter until mixture is of even consistency, and butter cut into the flour mix is pea-sized.  Gather together the flour and butter mixture into a mound, making a depression in the middle.  Add 2 T of ice water at a time, blending with fingers.  Continue adding water (potentially as few or as many as 6-10 T) just until mixture holds together.  Gently form dough into a ball, pat slightly to flatten, then roll out.  (To prevent the dough from tearing while I transfer it to the pie pan, I roll the dough around the rolling pin, then roll it off the pin over top of the pan.)  Prick with fork, then bake at 400˚F for about 10 minutes.

Pie Filling:

8-10 Medium Red-Skinned Potatoes, washed and cubed

3 T cream or milk (I used heavy whipping cream this time)

3 T butter

Sea Salt

Black Pepper

2 Chicken Breasts, cooked to an internal temp of 165˚F and seasoned with salt and pepper, and cut into 1/2″ cubes

1 can Corn

1 can Green Beans, sliced into 1/2″ long pieces

Put pieces of potato into a large pot of salted boiling water.  Cook for 10 minutes or until tender.  Drain off water, and transfer to a large bowl.  Add milk or cream and butter, then use beater or mixer to whip until smooth.  Add vegetables and chicken, stir until mixed.  Pour into partially-cooked pie crust, then put other prepared crust on top and fold under edges of dough.  Pinch dough to made edging, and pierce 6-12 small slits into upper crust to allow steam to escape.  Since all the ingredients in the filling are pre-cooked, bake only until crust is golden.  For me, that took about 10 minutes.

Invite all your friends over, serve while hot, and enjoy.

Next time I make this recipe, I have planned for a few changes to my recipe.  First, The whole can of corn made the pie have a fairly sweet taste.  While many people probably wouldn’t mind this, I am not a fan of sweet flavor in savory dishes.  Next time I plan to use 1/2 a can of corn and possibly 2 cans of green beans.  In addition, I want to try substituting the cream and butter in the mashed potatoes for a can of Cream of Mushroom Soup.

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