Dinner

Chicken Pot Pie with Potato Crust is for Dinner.

Chicken Pot Pie with Potato Crust takes several minutes to prepare.

Chicken Pot Pie with Potato Crust takes several minutes to cook.

Chicken Pot Pie with Potato Crust makes 8 servings.

The ingredients for Chicken Pot Pie with Potato Crust are:

Ingredients:


24 oz chicken breasts (3 oz per serving)
3-1/2 cup low sodium chicken broth (or your own homemade - this will reduce sodium)
3 Leeks, chopped and rinsed
1 cup chopped sweet Onions
30 button Mushrooms
1 tbsp fresh Rosemary, minced
1/2 cup Peas, frozen,
20 Baby Carrots, whole or chopped, your choice
2 tbsp Corn Starch,
1 tbsp olive oil
1 cup white wine - you can omit this if you'd like - just add another cup of stock in it's place.

Topping
4 cups cooked potatoes (no salt added)
1/2 cup buttermilk
2 tbsp grated parmesan cheese
1 tsp fresh thyme
pepper to taste

Here is how you make Chicken Pot Pie with Potato Crust:

Preheat oven to 350 degreesCube chicken into bit-sized pieces and brown in oil 3 minutes. Remove from pan and add sliced carrots, leeks, onions and mushrooms, and rosemary. Saute for 5 minutes Move to oven proof dish, adding chicken, veg, stock and wine. Cover and bake for 15 minutes.While this is baking, mash potatoes with buttermilk, parmesan cheese and stir in fresh thyme. set aside.Remove from oven, stir in frozen peas, and add corn starch. Dish out into 8 ramekin dishes - top with 1/2 cup mashed potato topping spread out evenly, and return to oven for 10 minutes until potatoes begin to brown at edges.Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JILLIANWILLIAN.

The nutritional information for Chicken Pot Pie with Potato Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 286.7

• Total Fat: 5.4 g
• Cholesterol: 75.8 mg
• Sodium: 215.2 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 2.8 g
• Protein: 30.3 g