Chicken Potpie with Chive Mash Potatoes Recipe

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Chicken Potpie with Chive Mash Potatoes
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Ingredients
19
Count
Nutrition
411
Calories
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Ingredients:

Directions:

  1. Make filling In 5-quart saucepan bring 3 quarts water to a boil. Add chicken and simmer, uncovered, 20 minutes. Remove pan from heat and let stand 30 minutes.Transfer chicken to a bowl, discarding cooking liquid, and cool. Discard skin and bones. Cut chicken into 3/4-inch cubes and return to bowl.
  2. In a 3-quart saucepan bring 2 quarts water to boil and cook onions until tender, 7 to 8 minutes. Transfer onions with a slotted spoon to a bowl of ice and cold water, reserving cooking liquid in pan. Cut root ends off onions and peel. Add onions to chicken.
  3. Return reserved cooking liquid to a boil and cook carrots and celery until just tender, 4 to 5 minutes. Drain carrots and celery and add with peas to chicken mixture.
  4. In pan cook mushrooms in 1/2 tablespoon butter over moderate heat, stirring, until soften and golden brown and all liquid they give off is evaporated and add to chicken mixture.
  5. In pan cook shallots with bay leaf, thyme, and tarragon in remaining 1 1/2 tablespoons butter over moderately low heat, stirring, until soft and pale golden and stir in flour. Cook mixture, stirring, 3 minutes (it will look crumbly) and gradually whisk in wine, broth, nutmeg, and salt and pepper to taste. Simmer sauce 5 minutes, whisking occasionally, and whisk in Sherry. Discard bay leaf.
  6. Pour sauce over chicken mixture and stir until combined well. Filling may be made 1 day ahead,cooled, uncovered, and chilled, covered.
  7. Preheat oven to 425°F.
  8. Make mashed potatoes Peel potatoes and cut into 1-inch pieces. In a saucepan cover potatoes with water by 1 inch and simmer until very tender, 10 to 15 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes. In batches force potatoes through a ricer or a food mill fitted with medium disk into a bowl and stir in sour cream, chives, salt and pepper to taste, and enough reserved cooking liquid to reach a fluffy consistency. Transfer potatoes to a pastry bag fitted with a 1/2-inch fluted tip.
  9. Spread filling in a 1 1/2- to 2-quart gratin dish or other shallow baking dish. Pipe mashed potatoes decoratively in mounds on filling and bake in middle of oven until filling is bubbling and potatoes are golden on edges, about 25 minutes.
  10. Each serving: About 411 calories, 10.7 grams fat Nutritional analysis provided by Gourmet
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 411.27 Kcal (1722 kJ)
Calories from fat 87.74 Kcal
% Daily Value*
Total Fat 9.75g 15%
Cholesterol 22.17mg 7%
Sodium 474.7mg 20%
Potassium 1586.45mg 34%
Total Carbs 65.92g 22%
Sugars 12.64g 51%
Dietary Fiber 9.23g 37%
Protein 13.14g 26%
Vitamin C 29.5mg 49%
Vitamin A 0.4mg 13%
Iron 3.3mg 18%
Calcium 121.2mg 12%
Amount Per 100 g
Calories 70.92 Kcal (297 kJ)
Calories from fat 15.13 Kcal
% Daily Value*
Total Fat 1.68g 15%
Cholesterol 3.82mg 7%
Sodium 81.85mg 20%
Potassium 273.55mg 34%
Total Carbs 11.37g 22%
Sugars 2.18g 51%
Dietary Fiber 1.59g 37%
Protein 2.27g 26%
Vitamin C 5.1mg 49%
Vitamin A 0.1mg 13%
Iron 0.6mg 18%
Calcium 20.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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