CHICKEN POT PIE WITH POTATOES

potatoes

A starchy plant tuber that is one of the most important food crops, cooked and eaten as a vegetable
(potato) an edible tuber native to South America; a staple food of Ireland
The plant of the nightshade family that produces these tubers on underground runners
(potato) annual native to South America having underground stolons bearing edible starchy tubers; widely cultivated as a garden vegetable; vines are poisonous
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber.

pot pie

A stew with dumplings
The 4-6-7-8-10 or 4-6-7-9-10 split. Also known as a Club Sandwich.
A pot pie is a type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape.
A meat and vegetable pie baked in a deep dish, often with a top crust only
A very small pie, the crust of which is made entirely of flakey pastry and baked in its own pie tin, usually for one person

chicken

A domestic fowl kept for its eggs or meat, esp. a young one
the flesh of a chicken used for food
Meat from such a bird
easily frightened
a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
A game in which the first person to lose nerve and withdraw from a dangerous situation is the loser

chicken pot pie with potatoes – The Complete

The Complete Book of Potatoes: What Every Grower and Gardener Needs to Know

The only comprehensive resource for home gardeners and commercial potato growers, The Complete Book of Potatoes has everything a gardener or commercial potato grower needs to successfully grow the best, disease-resistant potatoes for North American gardens. Includes practical as well as technical information about the potato plant, its origin, conventional and organic production techniques, pest management, and storage practices. The plant profiles include still life photographs of the exterior and interior of the tuber, and a succinct description of each variety’s physical and culinary qualities.

Chicken Pot Pie with Biscuits Recipe

INGREDIENTS

1 tablespoon butter or margarine
1 cup chopped onions (2 medium)
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
2 cups Progresso® chicken broth (from 32-oz carton)
1 cup milk
2 large baking potatoes, peeled, cubed (about 3 cups)
1 cup julienne (matchstick-cut) carrots
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits
2 1/2 cups cubed cooked chicken

DIRECTIONS

1. Heat oven to 350°F. In 4-quart saucepan, melt butter over medium-high heat. Add onions; cook 2 to 3 minutes, stirring frequently, until tender. Stir in flour, bouillon, thyme and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and slightly thickened.

2. Stir in potatoes, carrots and green beans. Heat to boiling, stirring occasionally. Cook 8 to 10 minutes, stirring frequently, until vegetables are crisp-tender.

3. Meanwhile, separate dough into 8 biscuits. Using rolling pin, roll each biscuit into a 4-inch round. Cut each round into 6 equal wedges; set aside.

4. Stir chicken into vegetable mixture; return to boiling. Remove from heat. Into each of 8 ungreased 10-oz custard cups or ramekins, spoon about 1 cup mixture. Place 6 biscuit wedges around edge of each, overlapping slightly and leaving hole in center for steam to escape.

5. Bake 20 to 25 minutes or until vegetables are tender and biscuits are golden brown. Let stand 5 minutes before serving.

chicken pot pie with mashed potatoes

Tonight’s dinner at Pies and Pints.

Chicken pot pie. Big pile of mashed potatoes and gravy.
Cajun fries with ranch dip.
Mac and Jack’s Blackcat Porter.

Yum.

chicken pot pie with potatoes

Layered in a creamy gratin, shaped into rustic gnocchi with pesto, or puréed into a comforting soup, potatoes are a versatile ingredient in any cook’s kitchen. As a light summer dish or a hearty winter supper, potatoes lend themselves to nearly any means of preparation and can be served at any time of year.
Williams-Sonoma Collection Potato offers an array of more than 40 recipes for time-honored favorites as well as delicious new ideas. Whether you want to make perfectly crisp, golden French fries or try spicy roasted fingerling potatoes dipped in a tangy sauce, there are dishes in these pages to please everyone. A chapter of potato salads will help you find an innovative version of this classic using artichokes, feta cheese, or red bell pepper to take along on your next picnic. And, a chapter devoted entirely to breakfast will make your mornings brighter with offerings such as hash browns and sweet potato pancakes with orange-honey butter.
Enticing photographs help you decide which dish to prepare, and photographic side notes highlight key ingredients and techniques, making Potato much more than a fine collection of recipes. An informative basics section and extensive glossary round out all you need to know to make the versatile potato a delicious part of any meal.