Tater-Topped Pot Pie

Name: Tater-Topped Pot Pie with Chicken, Mushrooms, and Peas
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Yukon Gold Potatoes; 1 unit Yellow Onion; 4 ounce Button Mushrooms; 12 ounce Chicken Breasts; 1 unit Chicken Stock Concentrate; 4 tablespoon Sour Cream; ½ cup Cheddar Cheese; ½ cup Panko Breadcrumbs; 4 ounce Peas; 3 teaspoon Vegetable Oil; unit Salt; unit Pepper

with Chicken, Mushrooms, and Peas

Recipe Development TeamPublished on January 20, 2017

3.9

(10.4K customers rated)

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Chicken pot pie is an oldie and a goodie. Who can resist a filling of meat and veg in gravy under a golden crust? But making it with the traditional pie dough can be time-consuming, which is why we’re introducing a quick fix that makes it do-able any night of the week. By using sliced Yukon potatoes, you can simply lay the spuds on top, pop the pie in the oven, then broil ’til it’s browned and gorgeous.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

12 ounce

Yukon Gold Potatoes

1 unit

Yellow Onion

4 ounce

Button Mushrooms

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Cheddar Cheese

(Contains: Milk)

½ cup

Panko Breadcrumbs

(Contains: Wheat)

4 ounce

Peas

Not included in your delivery

3 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories680 kcal

Fat24 g

Saturated Fat9 g

Carbohydrate58 g

Sugar10 g

Dietary Fiber10 g

Protein58 g

Cholesterol145 mg

Sodium630 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

Instructions

Wash and dry all produce. Preheat broiler to high. Place a large pot of salted water over high heat. Peel potatoes, then slice into thick rounds (about ⅓-inch thick). Add to pot. Bring to a boil and cook until easily pierced by a fork, about 10 minutes. Drain.

Meanwhile, halve, peel, and dice onion. Thinly slice mushrooms. In a small bowl, combine cheddar, panko, and a drizzle of oil. Chop chicken into ½-inch pieces. TIP: Now is a good time to check on the potatoes.

Heat a drizzle of oil in a large pan over high heat (use a broiler-safe pan if you have one). Add chicken and cook, tossing, until browned and nearly cooked through, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Add onion, mushrooms, and a drizzle of oil to same pan over mediumhigh heat. Cook until softened, 5-6 minutes. Return chicken to pan along with stock concentrate, peas, and ½ cup water. Bring to a boil and cook until liquids are reduced by half, 3-4 minute

Remove pan from heat and stir in sour cream. (TIP: If your pan isn’t broiler-safe, transfer contents to a small metal or broiler-safe baking dish at this point.) Arrange potato slices on top of filling in a layer. Sprinkle panko mixture evenly over top.