We love chicken potpie. There’s just something about the gravy, veggies and chicken that sucks me in each time. So, because of this love, we try lots of different potpie recipes. This one is pretty darn delicious if I must say so. Thank you Good Housekeeping for this awesome recipe! It had just the right amount of flavor and was pretty easy to make, especially since there was no real crust! Sol and I are trying to learn how to love tarragon but it’s not something we’re used to so we left it out. So, to make up for the tarragon used in the sauce, we added rosemary and thyme, to taste. We also added mushrooms and onions…and seasoned the potatoes and sauce with a little of Paula Deen’s House seasoning (aka PDS; our fave, if you couldn’t tell). And, because we like our dishes saucier, we doubled the sauce recipe and thickened the sauce just a little. Next time, I think we’ll triple the sauce recipe. I’ll add these changes [italicized] to the instructions below so they’re not such a mess for you to follow when making this. Also, the recipe below is the pasted version of the original, so you’re not totally out of whack with all the changes I just stated and are free to make your desired changes.
- 1 1/2 pound(s) baby red potatoes, each cut in half
- [1 white onion, medium chopped]
- [1 1/2 cups of mushrooms, sliced]
- 1 tablespoon(s) vegetable oil
- 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
- 1/2 teaspoon(s) salt [we used PDS instead of salt and pepper listed here, equivalent to the amount of salt and pepper required]
- 1/4 teaspoon(s) ground black pepper
- 1 1/2 cup(s) (about half 10-ounce bag) matchstick-thin carrots
- 1 cup(s) chicken broth
- 1/4 cup(s) heavy or whipping cream
- 1/2 teaspoon(s) dried tarragon, crumbled [we left this out]
- [1/2 teaspoons dried rosemary]
- [1/2 teaspoons dried thyme]
- 1 cup(s) tiny frozen peas, thawed
- 1 tablespoon(s) margarine or butter
- [Flour, to thicken sauce]
- In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
- While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with [we used PDS here, equivalent to the total amount of salt and pepper the recipe asked for] 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
- To same skillet, add carrots, [mushrooms, onions,] broth, cream, and dried tarragon [tarragon is optional (in my mind), added 1/2 tsp dried rosemary and 1/2 tsp dried thyme]; cover and cook over medium-high heat 5 minutes or until carrots are tender. [Flavor with PDS, to taste. Thicken sauce with flour. To thicken, put some sauce from pan in a small bowl and mix with 1 tbsp of flour, mix well to remove clumps, add to pan while stirring. You may repeat this process until sauce is the desired consistency.] Remove skillet from heat and stir in peas. **Remember, we doubled the sauce, so if you’re going to do the same, don’t forget!
- Coarsely mash potatoes with margarine and remaining salt and pepper [season with PDS, to taste].
- Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon [left the tarragon out].
Enjoy! I know we can’t wait to make this one again!