Chicken And Mashed Potato Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 5 idaho potatoes, scrubbed well
• 5 garlic cloves, halved
• 1/2 cup cream
• 2 tablespoons butter
• salt
• pepper
• 2 tablespoons cream cheese, softened
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1/2 cup diced onion
• 1 tablespoon butter
• 1 cup cooked peas
• 2 cups cooked chicken, chopped
• 3 cups bechamel sauce
• 1 tablespoon mccormick chicken base

Recipe

• 1 preheat the oven to 350ã‹å¡ f.
• 2 make the garlic mashed potatoes: cut each potato into 16 pieces (i leave the peels on, but you can peel them if you like). place them in a saucepan with water and bring to a boil. once the water is boiling, add 1 1/2 teaspoons of salt. boil, uncovered, for 15 minutes. drain well and return to the saucepan you cooked them inches toss the potatoes over medium heat for a minute. this is to evaporate any excess moisture.
• 3 meanwhile, prepare the garlic: in a small covered saucepan, heat the garlic cloves with the butter and cook over lowest heat for 10 to 15 minutes, until very tender. they should not color more than a creamy yellow. pour 1/2 cup of cream in with the garlic and butter, add a good pinch of salt and pepper, and simmer over low heat for 10 minutes.
• 4 add the garlic and cream, and the cream cheese to the potatoes and mash well with a potato masher. taste and add salt as needed. set aside.
• 5 in a large skillet, sauté the celery, carrot, and onion in the 1 tablespoon of butter for 10 minutes over medium heat. in a large bowl, combine the sautéed vegetables, the peas, and the chicken.
• 6 add the mccormick chicken base to the béchamel sauce, and stir well to combine. add the sauce to the chicken and vegetables and mix well to combine.
• 7 grease a 3 quart pyrex baking dish. pour the chicken mixture into the dish, and cover it with the garlic mashed potatoes. bake, uncovered, at 350ã‹å¡f for 45 minutes. let sit for 5 minutes before serving.