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Chicken Pot Pie in a Crispy Potato Shell
Chicken Pot Pie in a Crispy Potato Shell

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We hope you got insight from reading it, now let’s go back to chicken pot pie in a crispy potato shell recipe. To cook chicken pot pie in a crispy potato shell you need 32 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chicken Pot Pie in a Crispy Potato Shell:
  1. Prepare 1 pound chicken tenders, cut into bite size pieces
  2. Prepare 1 tablespoon chili infusedcolive oil
  3. Take 1 tablespoon sour cream
  4. Get 1 tablespoon fresh grated romano cheese
  5. Provide 1 teaspoon sriracha seasoning
  6. Use to taste salt and pepper
  7. Take 1 medium onion, chopped
  8. Get 1 cup celery, thin sliced
  9. You need 2 garlic cloves, minced
  10. Get 1 cup carrots, thin sliced
  11. Prepare 8 ounces small white mushrooms halved
  12. Provide 2 jalapenos, chopped
  13. You need 1 tablespoon olive oil, I used chili infused
  14. Use 1 teaspoon dryed thyme
  15. Take 1/4 teaspoon dryed rosemary
  16. Use 3 tablespoons butter
  17. Take 3 tablesppon all purpose flour
  18. You need 2 cups rich chicken stock, homemade is best
  19. You need 1 cup heavy cream
  20. Use 2 tablespoons fresh chopped parsley
  21. Take 1 teaspoon fresh lemon luice
  22. Provide 1 tablespoon thin sliced green onions
  23. Take 1 tablespoon green onion, sliced
  24. Take For Potatos
  25. Take 4-6 large russet potatoes, baked tender
  26. Prepare oil for frying
  27. Use to taste salt and pepper
  28. Take fresh grated romano cheese do sprinklinh
  29. Get ToGarnush
  30. Provide as needed sliced green onions
  31. Use as needed chopped parsley
  32. Use as needed cherry tomatos
Instructions to make Chicken Pot Pie in a Crispy Potato Shell:
  1. This makes 4 to 6 individual baked potato pot pies or 1 9 inch cake pan sized, top crust only one. Preheat the oven t00. 4oo Spray your pot pie pans with min stick spray if making the cake pan.
  2. In a bowl whisk together the olive oil, sriracha, spur cream and pepper
  3. Add chicken and marinate 10 to 30 minutes
  4. Heat olive oil in a skillet and cook tenders just until cooked tgrough. Remove to a plate,
  5. Add onion, celery, carrot,jalapeno, garlic and mushrooms, season with salt and pepper the th yme and rosemary. Cover and cook unti tender
  7. Remove cover and add butter, melt then stir in flour cook stirring 2 minutes on low
  8. Add chicken stock and bring to a simmer, cool 15 minutes at a low simmer stirringboften, add cream and lemon and cook 5 minutes or until desired thickness.
  9. Remove from heat and add chicken, parsley and green onions
  10. Make Potato Shells
  11. Scoop out potato pulp carefully from potato leaving a sturdy shell. (use potato pulp for another use)
  12. Heat oil in a pot deep enough to cover potato to 350. Fry 1 to 2 at a time until crisp and golden. Drain on a rack, season with.salt, pepper and romano cheese. I also fry the tops to serve on the side, they are crispy and delicious!
  13. Fill hot potato shells with hot pot pie and serve, garnished with green onions, parsley and cherry tomatoes

Gradually stir in broth and milk. Stir in chicken, peas, corn and potato mixture; remove from heat. Note, if you want the potatoes to cook through in your chicken pot pie, you must dice them small. Add to the pan with the carrots, celery, and onions, and proceed with the recipe from there. To add mushrooms to this recipe: Press one pie pastry into the bottom of a deep-dish pie pan.

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