Potato Chicken Pot Pie
A pot pie, sort of! A delicious gravy with a potato crust over chicken, and veggies.
Ingredients
- 2 lb Chicken Thighs boneless, skinless
- 1 qt Chicken Broth
- ½ Yellow Onion diced
- 3 Garlic Cloves minced
- 4 tbsp Butter
- 4 tbsp Flour
- 1 tsp Tarragon
- 1 tsp Thyme
- 2 tsp Salt divided
- 2 tsp Pepper divided
- 3 lb Russet Potatoes
- 12 oz Frozen Peas & Carrots
Instructions
- In a sauce pan over medium-high heat, add chicken, and broth. Cook for 10 minutes.
- Preheat oven to 400degF. Slice a third of the potatoes into thin chips, dice the rest of them.
- Remove chicken from broth, reserve the broth. Chop up chicken into small pieces.
- In another sauce pan, add butter, tarragon, thyme, one teaspoon of salt and one teaspoon of pepper. Once melted, whisk in flour and cook for 3 minutes. The whisk in reserved chicken broth.
- In a 13x9 baking dish, combine diced potatoes, cut up chicken, garlic, onions, peas , carrots and gravy. Arrange sliced potatoes in a single layer (with slight overlap) to cover entire baking dish. Sprinkle with remaining salt and pepper.
- Cover with foil and put in oven for 25 minutes. Remove foil and bake another 15 minutes. Let rest for at least 5 minutes before serving.
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