I think that this has been one of the favorite meals that I made for my Bible study girls--one of them said "this is exactly what I wanted for dinner tonight & I didn't even know it!" And between 6 people they ate almost all of the potatoes & pot pie (in a 9x13 dish!). I also served this w/garlic green beans, and Paula Deen's gooey butter cake for dessert. Perfect comfort food! (but the dinner also included nearly 4 sticks of butter and 3 cups of cream! Eep!
It's funny, for so long I've only been interested in baking and barely ever tried new dinner recipes b/c all Patrick likes to eat is chicken cordon bleu, but now I"m getting to try all these great new dinner recipes & I love it!
Chicken Pot Pie
adapted from Paula Deen & Taste of Home
2 (10.75 oz) cans cream of chicken soup
1 cup sour cream
1/2 cup whole milk, divided
1/2 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1 (1 pound) package frozen mixed vegetables, thawed
1 can mushroom stems & pieces, drained
3 cups shredded cooked chicken
Pot pie crust (recipe follows)
Preheat oven to 350 F. Spray a 13x9" baking dish with nonstick cooking spray.
In a large bowl, combine soup, sour cream, milk, & spices. Roughly chop vegetables & mushrooms if pieces are too large. Stir in vegetables & chicken. Pour mixture into prepared baking dish. (Can be refrigerated without crust at this point until ready to bake. When ready, prepare crust:
Pot pie crust:
1 cup all-purpose flour
1/8 tsp. salt
1/3 cup cold butter, cubed
2 tbsp. cold water
In a large bowl, combine flour & salt; cut in butter until crumbly. gradually add water, tossing w/a fork until dough forms a ball. Roll dough into a rectangle large enough to fit the 9x13" pan, place on top of filling, crimping edges if necessary. Cut slits in crust to vent. (You may also brush with some cream or egg wash to help crust brown--i did not do this & the crust was very pale.)
Bake pot pie at 350 F for 45 minutes or until bubbly.
Fabulous mashed potatoes
adapted from Martha Stewart
5 lbs baking potatoes, peeled and cut into 1/2 in pieces
10 tbsp. unsalted butter, cut into pieces
1 1/2 cup heavy cream, warmed
2 oz. cream cheese, cubed
salt & pepper to taste
In a large pot, cover potatoes by 2 in. w/salted water. Bring to a boil; reduce to a simmer & cook until potatoes are tender, about 12 minutes. Drain thoroughly. Put potatoes back into pot and puree using a hand mixer.
Over low heat, add butter & stir until melted. Continue to cook, stirring constantly, until potatoes are stiff, about 1 minute. Gradually add cream & cream cheese, mixing constantly to combine & until lumps are gone. Season w/salt & pepper