Recipes : Potato Topped Chicken Pie : Food Network

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Potato Topped Chicken Pie
Recipe courtesy Emeril Lagasse, 2004

Ingredients
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
1/2 teaspoon chopped fresh thyme leaves

2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley leaves
6 russet potatoes, peeled

Directions
Grease a 2-quart casserole and set aside.

In a large pot, melt the butter and heat the oil over medium-high heat. Add the
onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes. Add the

garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds. Add the
mushrooms and thyme and cook, stirring, until the mushrooms are soft and have
given off their liquid, about 3 minutes. Add the sherry and cook until most of the
liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes.
Stirring constantly, slowly add the chicken stock and half-and-half and cook until
the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas, and
parsley, stir well, and cook until chicken is heated through.

Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred
the potatoes on a mandoline to make shoestring fries and fry until golden brown
and cooked through. Remove from oil with a spider or slotted spoon and drain on a
paper towel-lined plate.

Pour chicken mixture into a casserole dish and top with the shoestring potatoes.

Serve hot.