Homestyle Crustless Chicken Pot Pie
with Sour Cream Mashed Potatoes
Get ready for all the comfy-cozy flavors of chicken pot pie, served over creamy mashed potatoes! You'll sizzle chicken with carrot, scallion, garlic, and thyme, then swirl in butter and flour. Once your "pot pie filling" is thick and bubbly, you'll spoon it all over sour cream mashed potatoes and, voila—a hearty, warming meal in a quick 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
3 tablespoon
Sour Cream
(Contains Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 tablespoon
Flour
(Contains Wheat)
4 ounce
Peas
1 teaspoon
Dried Thyme
10 ounce
Chopped Chicken Breast
6 ounce
Carrots
2 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces and place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. Return potatoes to pot and mash with half the sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve. • While potatoes cook, trim and thinly slice scallions, separating whites from greens. Trim, peel, and quarter carrots lengthwise; thinly slice crosswise into quarter-moons.
• Open package of chicken* and drain off any excess liquid. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, carrots, and half the thyme (all for 4 servings); season with salt and pepper. Cook, stirring occasionally, until chicken is browned and nearly cooked through, 4-5 minutes (chicken will finish cooking in the next step). • Stir in garlic powder and 1 TBSP butter (2 TBSP for 4). Cook, stirring constantly, until fragrant, 30 seconds.
• Sprinkle flour evenly over chicken mixture; stir to combine. • Add 1 cup water (2 cups for 4 servings), peas, stock concentrates, and remaining sour cream; cook, whisking constantly, until gravy has thickened and chicken is cooked through, 3-4 minutes (if gravy seems too thick, add more water 1 TBSP at a time). Taste and season with salt and pepper if desired.
• Divide sour cream mashed potatoes between shallow bowls. Top with crustless chicken pot pie and garnish with scallion greens. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
