Recipe

Chicken With Smashed Potatoes Potpie Style Recipe

	Hayleesgrandma / All my dishes 1 year, 10 months ago I got this from Good Housekeeping. Cook:40m Servings:4	Hayleesgran
	chicken pot pie

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Fans

jenniferby

Ingredients

1 1/2 pound(s) baby red potatoes, each cut in half

1 tablespoon(s) vegetable oil

4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves

1/2 teaspoon(s) salt

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

1 cup(s) tiny frozen peas, thawed

1 tablespoon(s) margarine or butter

Tarragon sprigs for garnish

Directions

DIRECTIONSIn 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 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, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.

Coarsely mash potatoes with margarine and remaining salt and pepper.

Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon.

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