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.
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Yukon Gold Potatoes
Chicken Stock Concentrate
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.
Place pan under broiler and broil until top is golden brown and bubbly, 3-5 minutes. Divide pie between plates and serve.