It has been very windy here and the last of the fall leaves have blown off our trees. Winter is creeping up on us but no snow not even a flurry has graced our path. I'm enjoying the crisp mornings makes my walks a little easier and I'm amazed how much further I go without the hot sun beating down on you.
This weather is making me crave chicken pot pies and I very rarely make chicken pot pies. My husband thinks a pastry crust only belongs on sweet pies not savory. I decided to top my chicken pot pie with Potatoes Anna. I knew it would be a hit with him, he went back for seconds.
Chicken Pot Pie Topped With Potatoes Anna
2 tablespoons olive oil
5 stalks of celery, sliced
5 carrots, sliced
1 large onion, diced
8 medium size cremini mushrooms, quartered
1 1/2 tablespoons butter
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme
3 tablespoons flour
3 cups chicken stock
1 cup heavy cream
pinch cayenne pepper
1/4 teaspoon freshly ground nutmeg
2 bay leaves
1 1/2 cups frozen peas
3 to 4 cups shredded cooked chicken (I used store bought rotisserie chicken)
2 large russet potatoes, sliced really thin
1 cup heavy cream
salt
pepper
thyme, minced
hard cheese like parmesan, finely grated (I used Sartori Merlot BellaVitano Cheese)
In a large dutch oven heat 2 tablespoons olive oil over medium heat. Add sliced celery, carrots and onions making sure they are all chopped around the same size, add salt, pepper and thyme. Sauté for 15 minutes. While the vegetables are sautéing, melt butter over medium low heat in a skillet and add mushrooms, lightly season with salt and pepper.
Add flour to the vegetables and stir for 3 minutes. Add 1 cup of chicken stock to incorporate the flour and vegetables; add remaining chicken stock, cream, cayenne pepper, nutmeg, bay leaves and mushrooms, lower heat to a simmer and cook for 20 minutes.
Peel potatoes and cut very thin, I used a mandolin slicer at 1/8 inch. Place potato sliced in a bowl and cover with cream.
Remove bay leaves, add frozen peas and chicken to the vegetables. Make a single layer of the sliced potatoes on top of the chicken mixture. Sprinkle lightly with salt, pepper, thyme and cheese. Repeat this two more times.
Place dutch oven into a pre-heated 400 degree oven for 1 1/2 hours.
This weather is making me crave chicken pot pies and I very rarely make chicken pot pies. My husband thinks a pastry crust only belongs on sweet pies not savory. I decided to top my chicken pot pie with Potatoes Anna. I knew it would be a hit with him, he went back for seconds.
Chicken Pot Pie Topped With Potatoes Anna
2 tablespoons olive oil
5 stalks of celery, sliced
5 carrots, sliced
1 large onion, diced
8 medium size cremini mushrooms, quartered
1 1/2 tablespoons butter
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme
3 tablespoons flour
3 cups chicken stock
1 cup heavy cream
pinch cayenne pepper
1/4 teaspoon freshly ground nutmeg
2 bay leaves
1 1/2 cups frozen peas
3 to 4 cups shredded cooked chicken (I used store bought rotisserie chicken)
2 large russet potatoes, sliced really thin
1 cup heavy cream
salt
pepper
thyme, minced
hard cheese like parmesan, finely grated (I used Sartori Merlot BellaVitano Cheese)
In a large dutch oven heat 2 tablespoons olive oil over medium heat. Add sliced celery, carrots and onions making sure they are all chopped around the same size, add salt, pepper and thyme. Sauté for 15 minutes. While the vegetables are sautéing, melt butter over medium low heat in a skillet and add mushrooms, lightly season with salt and pepper.
Add flour to the vegetables and stir for 3 minutes. Add 1 cup of chicken stock to incorporate the flour and vegetables; add remaining chicken stock, cream, cayenne pepper, nutmeg, bay leaves and mushrooms, lower heat to a simmer and cook for 20 minutes.
Peel potatoes and cut very thin, I used a mandolin slicer at 1/8 inch. Place potato sliced in a bowl and cover with cream.
Remove bay leaves, add frozen peas and chicken to the vegetables. Make a single layer of the sliced potatoes on top of the chicken mixture. Sprinkle lightly with salt, pepper, thyme and cheese. Repeat this two more times.
Place dutch oven into a pre-heated 400 degree oven for 1 1/2 hours.
