Tater-Topped Chicken Pot Pie

Posted by Vanessa in Cooking, May 25, 2017

tater topped chicken pot pie

After years of reading about others trying the prepped meal delivery services out there (are those even the right words to describe them?), we finally decided to try it just once, because we could get the first box half off.  (Oh my word, are they expensive!)  I’m not here to give a lengthy review.  I know it works well for some families, but it isn’t for us.  I did love how everything was measured out, ready to be prepped and cooked, but some produce came very underripe, and the meat needed to be used right away so I had to leave out some pieces of multiple recipes.  Also, the cost doesn’t make sense for a family of seven.  But from the trial, I did make a recipe that I’ve repeated a few times since, and I wanted to share it with you.

This is very close to a one-skillet meal, which is nice on the dish washer and also speaks to the ease of the dish.  This chicken pot pie of sorts comes together quite easily, and produces some good flavor from a relatively short list of ingredients.  You could always add more veggies when cooking the onions and mushrooms, just add or subtract to your family’s liking.  I wouldn’t substitute a russet for the yukon gold potatoes, however.  The creaminess of the yukons is an excellent part of this dish.

Tater-Topped Chicken Pot Pie

recipe adapted from Hello Fresh, a prepped meal delivery company
Details
  • Prep Time: 15 minutes.
  • Cook Time: 45 minutes.
  • Ready in 60 Minutes.
  • Makes: 4 Servings
Ingredients
  • 6-8 small yukon gold potatoes
  • 1 yellow onion
  • 1 container sliced button mushrooms
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs
  • extra virgin olive oil
  • 1 pound chicken breasts
  • 4 tablespoons butter
  • 1/2 cup chicken broth
  • 1/4 cup sour cream
Directions
  • Place a large pot of salted water over high heat. Wash and dry potatoes. Slice potatoes into 1/3 inch rounds and place in water once boiling. Cook about 12 minutes, until easily pierced by a fork. Drain potatoes and set aside.
  • While potatoes are cooking, dice onion. Then, cut chicken into 1/2 inch pieces. In a small bowl, mix together cheese, panko and a drizzle of olive oil.
  • Heat a large cast iron skillet over medium-high heat. Add a drizzle of olive oil and cook chicken, seasoning with salt and pepper, until browned and nearly cooked through, about 4-5 minutes. Remove from pan and set aside.
  • Preheat oven broiler.
  • Add butter to skillet, then onions and mushrooms. Cook, until softened, 5-10 minutes. Return chicken to pan, along with chicken broth. Bring to a boil and cook for 3-4 minutes.
  • Remove skillet from heat and stir in sour cream. Arrange potato slices on top of filling in a single layer. Sprinkle panko mixture evenly over the top of the potatoes.
  • Put skillet under broiler and broil until the top is golden brown, about 2-3 minutes. Keep a close watch, it will go from golden brown to burnt quickly. Give it a minute to cool down just a bit, then serve.

 

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