Boatyard Chicken Pot Pie

Ingredients:

Filling:
  • 5 pounds chicken breast, chopped, approximately ¾ in chunks
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 6 quarts button mushroom, quartered
  • 1½ pounds pearl onion
  • 2 cups baby carrots
  • 2 cups sweet peas
  • 1½ gallons chicken stock
  • ⅛ cup sage
  • salt and pepper to taste
  • roux to thicken
Mashed Potatoes: (Makes approximately 4 quarts)
  • 6½ pounds Idaho® potatoes, peeled, medium dice
  • 1 cup heavy cream
  • ⅓ pounds butter
  • ⅔ cups sour cream
Crust:
  • 4 quarts Idaho® potatoes, mashed
  • 4 quarts panko crumbs
  • 3 cups Parmesan-Reggiano cheese
  • 1½ cups egg yolks

Directions:

Filling:
  1. Sautee chicken with celery and onion.
  2. Add remaining ingredients and simmer until hot.
  3. Add chicken stock and season to taste.
Mashed Potatoes:
  1. In a large pot of boiling water, cook potatoes until fork tender.
  2. In a separate small pot, heat heavy cream with butter until scalding.
  3. Drain potatoes and place in stand mixer.
  4. Add heated heavy cream mix to potatoes in mixer.
  5. Whip on low setting until smooth, about 1-2 minutes.
  6. Add sour cream and salt and pepper to taste.
  7. Whip on high setting for 3 minutes.
Crust:
  1. Combine all ingredients and fold until mixed like a dough.
  2. Roll out crusts to approximately ¼ inch and big enough to cover your pot pie vessel.
  3. Fill vessel and cover with crust.
  4. Bake at 425° degrees F until golden bubbly and enjoy!
Print Recipe

Yield: 8 servings

Source:
George Betz
Boatyard Bar and Grill
Annapolis, MD

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