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Sour
Cream Chicken
1 fryer chicken cut into pieces
1/2 C. celery, chopped
1/2 C. onion, chopped
1/2 C. green pepper, chopped
2 T. butter
16 oz. sour cream
1 can cream of mushroom soup
1 small can mushrooms (or fresh mushrooms)
Layer the chicken in a casserole dish. Saute celery, onion, pepper and (if using
fresh) mushrooms until tender. Mix soup, mushrooms and sour cream. Add veggies
and spread over baked chicken. Bake for 45 minutes at 350°F. |
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Chicken Pot Pie With Chive Mashed Potato Crust
1/2 C. butter
1/4 C. finely chopped onion
5 T. flour
3 C. chicken broth
1 C. carrots, cut in 1/2-inch dice
1 t. salt
1/2 t. fresh ground black pepper
1 t. chopped fresh sage, or 1/2 t. dried
1 cup milk
1 C. fresh or frozen and defrosted corn kernels
1 C. fresh or frozen and defrosted petite peas
3 C. cooked chicken
Chive Mashed Potatoes:
2 1/2 lbs. russet potatoes, peeled, and cut into 1-inch cubes
5 T. butter
1 t. salt
1/4 t. freshly ground black pepper
2 T. chopped fresh chives
1/4 C. heavy cream or milk
In a 4-quart saucepan, melt the butter and sauté the onion for 2 minutes, until
it begins to soften. Add the flour and whisk until it bubbles. Gradually whisk
in the broth, stirring until the sauce is thick and smooth, about 3 to 5
minutes. Add the carrots, salt, pepper and sage, stirring until the sauce begins
to simmer. Simmer for 5 minutes. Add the milk, corn, peas and chicken, simmering
for another 3 minutes. Pour the filling into a 3-quart casserole. Refrigerate
until ready to bake.
For Chive Mashed Potatoes: Place the potatoes in a 4-quart saucepan with water
to cover. Boil the potatoes for 15 to 20 minutes, until tender, when pierced
with a knife. Drain the potatoes and return them to the hot pan. Shake the pan
over medium heat to dry the potatoes. Add 4 tablespoons butter, the salt, pepper
and chives, mashing the potatoes to the desired degree of smoothness. Blend in
the cream and stir to combine. Spread the potatoes over the chicken filling and
dot with remaining tablespoon of butter.
Bake the pot pie in preheated 375°F. oven for 30-40 minutes, until the potatoes
are golden brown.
Note: This can be frozen before baking; thaw in refrigerator and bring to room
temperature before baking.
Makes 6-8 servings.
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