I chose to prepare this recipe for three reasons: I adore every single ingredient (mashed potatoes, not necessarily the refrigerated ones), it's listed in the Weeknight Cook section of the magazine (meaning it shouldn't take hours), and I get to use my cast iron skillet.
Skillet Chicken-Potato Pie
from Cooking Club of America
click to print
1 c frozen pearl onions
1 (1 1/2-lb.) pkg. refrigerated mashed potatoes
2 tbsp butter, divided
1 lb. chicken tenders or boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 c broccoli florets
1 c slicedbaby carrots (3/8 inch)
2 tbsp all-purpose flour
1 1/2 c lower-sodium chicken broth
1 tbspcoarsely chopped fresh dry sage
1/4 tsp salt
1/4 tsp pepper
Cook pearl onions according to package directions (my package said they were ready to use). Warm potatoes in microwave according to package directions.
1 c frozen pearl onions
1 (1 1/2-lb.) pkg. refrigerated mashed potatoes
2 tbsp butter, divided
1 lb. chicken tenders or boneless skinless chicken breast halves, cut into 3/4-inch pieces
2 c broccoli florets
1 c sliced
2 tbsp all-purpose flour
1 1/2 c lower-sodium chicken broth
1 tbsp
1/4 tsp salt
1/4 tsp pepper
Cook pearl onions according to package directions (my package said they were ready to use). Warm potatoes in microwave according to package directions.
Meanwhile, melt 1 tablespoon of the butter in large ovenproof skillet over medium-high heat. Cook chicken 5 minutes or until golden brown and no longer pink in center, stirring occasionally. Remove chicken; cover loosely with foil.
Melt remaining 1 tablespoon butter in same skillet. Cook broccoli and carrots 2 to 3 minutes or until just becoming tender, stirring constantly.
What's better than brightened broccoli?
Sprinkle with flour. Stir in broth, pearl onions, sage, salt and pepper; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Reduce heat to medium-low; simmer 2 to 3 minutes or until sauce is thickened and vegetables are tender.
Meanwhile, heat broiler. Return chicken and any accumulated juices to skillet.
Sprinkle with flour. Stir in broth, pearl onions, sage, salt and pepper; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Reduce heat to medium-low; simmer 2 to 3 minutes or until sauce is thickened and vegetables are tender.
Meanwhile, heat broiler. Return chicken and any accumulated juices to skillet.
Spread potatoes over top, leaving 1 inch around edge of skillet uncovered.
Broil 2 to 8 minutes (depending on height of broiler pan/skillet) or until potatoes are lightly browned, watching carefully to prevent burning.
I really didn't expect this to be served like a pie, but sure enough wedges can be dished. Like hot dessert pie, the potato crust held it's shape but the filling oozed. Unlike pie, I didn't care too much for this crust. The refrigerated mashed potatoes gave the dish a packaged-meal flavor. Next time, I'll make the mashed potatoes from scratch and I bet it will rock.
Done in less than an hour, this is one you could put together after work. Best of all, clean-up is a cinch since it's all cooked in one skillet. If you use cast iron, it's stupid simple clean-up as a hot water rinse is really all that's necessary.
Cost:
- pearl onions: $0.58
- refrigerated mashed potatoes: $4.49
- butter: $0.07
- chicken: $0.90
- broccoli: $1.97
- carrots: $0.54
- broth: $0.20
Total: $8.75 or $2.19 for each of four servings.
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