Sheeran Recipe Book

Chicken Pot Parmentier with Creamy Mashed Potatoes

Tags: marley

This homey French dish is just like a classic chicken pot pie except rich and creamy mashed potatoes top it off! The buttery potatoes brown in a hot oven while the hearty chicken and veggie filling thickens. Using ready to heat chicken is a major time saver while fresh tarragon adds a distinct herbal flavor. Serve in a heavy skillet for a casual yet elegant meal--perfect for any night of the week!

Serves: 2

Cook Time: 60 minutes

Ingredients:

  • 4 potatoes
  • 2 yellow onions
  • 2 carrots
  • 5 oz of celery
  • 2 (¼ oz) fresh tarragon
  • 2 chicken broth concentrate
  • 5 oz of peas
  • ¼ oz of granulated garlic
  • ¼ oz of cornstarch
  • 2 (½ lb) pkgs ready to heat chicken
  • kosher salt & ground pepper
  • 16 Tbsp butter
  • 2 egg yolks

Instructions:

  1. Peel potatoes; cut into 1-inch pieces. Add to a large saucepan with enough salted water to cover by 1 inch. Bring to a boil over high heat. Cook over medium-low heat until fork-tender, 15-20 minutes. Reserve ½ cup cooking water; drain potatoes; return to saucepan off heat. Add cooking water and 8 tablespoons butter; mash with a potato masher or fork until smooth.
  2. Preheat oven to 425℉ with a rack in the center. While potatoes cook, coarsely chop onions. Quarter carrots lengthwise and cut into ½-inch pieces. Coarsely chop celery. Pick tarragon leaves from stems and coarsely chop; discard stems. Break up chicken into bite size pieces.
  3. Heat 4 tablespoons butter in a large ovenproof skillet over medium-high. Add onions, celery, and carrots; cook, stirring occasionally, until softened and just starting to brown, 3-5 minutes. Add 1½ tablespoon cornstarch; cook, stirring constantly, until fragrant, about 1 minute.
  4. Stir in chicken broth, peas, chicken, half of the tarragon, 1 teaspoon granulated garlic, and 2 cups water. Bring to a simmer, scraping up any browned bits from bottom of skillet. Cook over medium heat, stirring, until sauce is slightly thickened, 2-4 minutes. Remove from heat; season to taste.with salt and pepper.
  5. Season potatoes to taste with salt and pepper, then stir in egg yolks. Transfer potatoes to a large resealable plastic bag; cut a 1-inch opening in one corner. Pipe potatoes in an even layer over filling. Use a spatula or back of a spoon to smooth and create swooping pattern. Melt 4 tablespoons butter, then drizzle over mashed potatoes.
  6. Place skillet on a rimmed baking sheet. Bake on center oven rack until potatoes are browned and sauce is bubbling, 20-25 minutes. Let chicken pot Parmentier cool for 10-15 minutes before serving. Garnish with remaining tarragon. Enjoy!

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Original URL: https://marleyspoon.com/menu/225273-chicken-pot-parmentier-with-creamy-mashed-potatoes

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