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Chicken With Smashed Baby Red Potatoes Pot Pie

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Ingredients

Adjust Servings:
1 1/2 lbs baby red potatoes
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (about 1 1/4 lbs)
salt and pepper
1 1/2 cups matchstick thin carrots (about half of a 10 oz bag)
1 cup chicken broth
1/4 cup heavy cream
1/2 teaspoon dried tarragon
1 cup frozen peas, thawed
2 tablespoons butter

Nutritional information

896.1
Calories
303 g
Calories From Fat
33.7 g
Total Fat
16.2 g
Saturated Fat
208.2 mg
Cholesterol
786.4 mg
Sodium
78.8 g
Carbs
12.9 g
Dietary Fiber
10.7 g
Sugars
69.2 g
Protein
456g
Serving Size

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Chicken With Smashed Baby Red Potatoes Pot Pie

Features:
    Cuisine:

    This was some good comfort food. I added some half and half to the potatoes, since mine seemed dry. I ended up doubling the sauce, since most of my liquid evaporated by the time the carrots had cooked. Mine turned out like Bev's photo1 Thanks marie, for posting.

    Roxygirl

    • 70 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Chicken With Smashed Baby Red Potatoes Pot Pie Style, This is an easy way to make a chicken potpie-like dish minus the crust Sauteed chicken breast is served over smashed baby red potatoes and is then covered with a cream sauce with carrots and peas added to it Bake some biscuits to go along with this dish and you have comfort food to please everyone in your family , This was some good comfort food I added some half and half to the potatoes, since mine seemed dry I ended up doubling the sauce, since most of my liquid evaporated by the time the carrots had cooked Mine turned out like Bev’s photo1 Thanks marie, for posting Roxygirl, This is indeed a nice homey dinner I took a few liberties with it – I didn’t have red potatoes and used russet I also added a dollop of sour cream when I mashed them I didn’t have cream, so used milk and thickened with flour as suggested I also added a whisper of garlic powder and dry mustard to the mix Served with Varsha’s cheesy muffins Thanks for posting!


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    Steps

    1
    Done

    Cook Potatoes in Water For About 12 Minutes or Until Tender.

    2
    Done

    Sprinkle Chicken With Salt and Pepper to Taste.

    3
    Done

    in Skillet, Heat Oil Over Medium High Heat, Add Chicken and Cook For 6 Minutes.

    4
    Done

    Turn Chicken Over, Reduce Heat, Cover and Cook For 8 Minutes More.

    5
    Done

    Transfer Chicken to Plate to Keep Warm.

    6
    Done

    to Same Skillet, Add Carrots, Broth, Cream and Dried Tarragon, Cover and Cook Over Medium High Heat For 5 Minutes or Until Carrots Are Tender.

    7
    Done

    Remove Skillet from Heat and Stir in Peas.

    8
    Done

    Coarsely Mash Potatoes With Margarine and Salt and Pepper to Taste.

    9
    Done

    Spoon Potatoes Onto Serving Dish, Top With Chicken and Pour Vegetable Cream Sauce Mixture Over.

    10
    Done

    Note: If Sauce Is not Thick Enough, Mix Together a Tablespoon or So of Flour With a Little Water and Stir Into Sauce Before Adding Peas and Allow to Cook For a Few Minutes Longer.

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    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

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