FANCY CHICKEN POT PIE
Fancy pants pot pie!! Ever want to create a "master piece" in the kitchen but feel like you won't be able to make it look "pretty"?? Here's a great way to take a classic pot pie and "zhush it up"!
- whipped potatoes; pre-make using fresh potatoes and very little milk or butter (the thicker, the better)
- pastry/icing bag with large nozzle
- 4 chicken breasts sliced or cubed
- 4 stalks chopped celery
- 4 sticks chopped carrots
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken stock
- KISS & TELL SALTOPIA Artisan Infused Sea Salt to taste
- chives to finish (optional, but delicious)
In a large sauce pan bring your chicken stock and fresh chicken slices to a boil. Allow the chicken to simmer for about 10 minutes, covered. Add in all other ingredients and simmer for an additional 20 minutes or until your carrots are softened. Meantime, as your chicken stew simmers, work on your fancy potato bowls! Your pre-made whipped potatoes should be refrigerated so they are as solid as possible. The consistency should be like play-dough. Fill a pastry/icing bag with your whipped potatoes and choose a nozzle with an extra large hole. On each separate plate, "build" your potato bowls using the pastry nozzle to create a snake like coil. Be sure to leave the center of the bowl large enough to fill with your chicken pot pie stew. Once your bowls are complete, the stew should be too! Simply fill each bowl with your simmering stew and serve immediately. You can add roasted carrots from the oven and chives as garnish for extra zhush!