Chicken Pot Pie with Parmesan Potato Crust

Ingredients

• 2 medium carrots
• 2 sticks celery
• 0.5 lb chicken breasts (Boneless, skinless)
• 12 fl oz chicken or vegetable broth
• 0.5 cup frozen corn
• 0.5 cup frozen peas
• 2 oz Parmesan cheese
• 2 medium red potatoes
• 1 medium yellow onion
• all-purpose flour
• black pepper
• extra virgin olive oil (For coating the baking sheet and cooking the vegetables)
• rosemary (Dried)
• sage (Dried)
• salt
• thyme (Dried)
• Worcestershire sauce

Steps

1. 1

   Preheat the oven to 425°F.

2. 2

   Wash and dry the fresh produce.

3. 3

   Using a mandoline or knife, slice the potatoes into very thin rounds.

4. 4

   Coat the bottom of a baking sheet pan with olive oil and arrange the potato slices in a single layer. Bake for 15–20 minutes, until tender.

5. 5

   Meanwhile, peel, trim, and finely dice the carrots. Transfer them to a medium bowl.

6. 6

   Trim and discard the ends of the celery, then finely dice the celery and add it to the bowl.

7. 7

   Peel and finely dice the onion, then add it to the bowl.

8. 8

   Heat a large pot over medium-high heat. When hot, add olive oil and swirl to coat the bottom.

9. 9

   Add the carrots, celery, onion, salt, black pepper, dried rosemary, dried sage, and dried thyme to the pot. Cook, stirring occasionally, while preparing the chicken.

10. 10

    Cut the chicken into bite-sized pieces and add it to the pot with the vegetables. Cook, stirring occasionally, for 6–9 minutes, until the vegetables are tender and the chicken is cooked through.

11. 11

    Add the peas, corn, and flour, stirring to coat the ingredients.

12. 12

    Add the broth and Worcestershire sauce. Bring the mixture to a simmer and cook, stirring occasionally, for 3–4 minutes, until the sauce has thickened.

13. 13

    Finely grate the Parmesan cheese.

14. 14

    Carefully pour the chicken and vegetable mixture into a baking dish. Using tongs, top it with the sliced, par-baked potatoes, arranging them evenly.

15. 15

    Cover the potato topping evenly with the grated Parmesan.

16. 16

    Place the baking dish in the oven and bake for 7 minutes.

17. 17

    Increase the oven temperature to broil on high. Broil for 2–3 minutes, or until the filling is bubbly and the potato topping is golden brown.

18. 18

    Remove the pot pie from the oven and let it rest for 1–2 minutes.

19. 19

    Divide the pot pie between bowls and serve.

Notes

The source does not specify exact amounts for the flour, olive oil, herbs, salt, pepper, or Worcestershire sauce. Use these according to taste and as needed for cooking. Exercise caution when handling the hot baking dish and broiler.

Nutrition per serving

• main
• American
• baked
• comfort food
• high-protein