by Abbey Taylor

Created on: September 18, 2010

Chicken Pot Pies

This is not strictly a pie, as there is no pastry involved; the pastry is replaced with a topping of mashed potato, so it is a welcome change from the normal “pie” (and no doubt less fattening!)
 
Ingredients:-

6 medium sized potatoes
3 cloves of garlic
1/4 cup chopped white onion
1/4 cup butter
1/3 cup flour (any kind)

1 cup milk
1 cup sliced carrots - cooked and drained
1 cup green peas - cooked and drained (frozen peas are fine)
1/2 cup thinly sliced celery
1 cup shredded Swiss cheese (optional)
Chicken broth - low sodium canned broth (or chicken stock)
2 cups cooked chicken, cubed.  (Using a cooked chicken from the store is fine).
Salt and pepper to taste

 DIRECTIONS:

1. Cook potatoes until soft then drain
2. Crush the garlic cloves
3. Mix the crushed garlic cloves with about a quarter cup of milk then heat  in the microwave for 20 seconds, till slightly warm.
4. Mash potatoes adding salt, pepper and the warmed milk with the crushed garlic - adding more milk so that the mashed potatoes are very creamy.
Tip : Adding a little sour cream and less milk makes the mashed potato smoother and creamier!
5. In a saucepan, melt butter or oil and add the chopped onion, cooking until soft.
6. Add flour, milk, and chicken broth/stock.  Stir until smooth and mixture starts to thicken.
7. Add the vegetables and cook for approximately two more minutes.
8. Add salt and pepper to taste.
9. Remove from heat and add the shredded cheese.
10. Place the cooked chicken into a large oven proof pie plate and top with cooked mixture.
11. Spoon the mashed potatoes evenly over the top.

Bake for approximately 40 minutes in a moderately hot oven until bubbling
Remove from oven and leave to stand for about 15 minutes as it will still be cooking 

SERVING SUGGESTION:
Besides being very tasty, this pie is quite filling, and is best served with perhaps a few green beans, and/or green salad

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