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Mashed Potato Chicken Pot Pie

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Ingredients
  

  • 4 carrots peeled, steamed, chopped
  • 3 cobs corn roasted and kernels cut off the cob (or use frozen)
  • ½ c. frozen peas
  • 4 split breasts chicken roasted and deboned
  • 4 T. butter
  • ¼ c. flour
  • 2 c. chicken broth warmed
  • 2 T. heavy cream
  • Mashed Potatoes Use your favorite recipe if you prefer
  • 3 lbs potatoes peeled and cubed
  • 2 tsp. kosher salt
  • 6 T. butter
  • approx 1 cup milk
  • ½ c. sour cream
  • parmesan cheese

Instructions
 

  • In a deep pot, melt butter and whisk in flour slowly to combine.
  • Cook 1 minute.
  • Add chicken broth and heavy cream.
  • Stir to combine and simmer on low to thicken a bit.
  • Add carrots, peas, corn and chicken.
  • Season with salt/pepper and combine well.
  • Pour into a large casserole dish (9x13) so the potatoes do not overflow!
  • Potatoes
  • Boil potatoes and simmer until tender.
  • Drain and return to the pot.
  • Heat butter and milk.
  • Add slowly to the potatoes and beat on low with a hand held mixer.
  • Add sour cream and kosher salt/pepper.
  • (If too thick, you can slowly add up to 1/2c. more milk)
  • Scoop potatoes on top of pot pie filling.
  • Grate cheese on top!
  • Bake at 400 for 35-40 minutes until golden brown.