My second free HelloFresh delivery arrived last Friday and, despite a lingering cold and minor loss of appetite, I was inspired to get cooking. That’s because every one of the five meals included in the box looked enticing.
As directed, I prepared the sole straightaway (opting to use the fish as a salad add-in rather than taco filling). Then, on Sunday, I turned out this rustic potato-topped chicken pot pie.
It was the perfect project for a gray, rainy afternoon – and the finished product hit the spot. I’d like to think it restored my health, too. (I feel nearly back to normal … finally.)
Even if the weather’s nice or nothing ails you, try your hand at this dish. It’s easy to assemble and absolutely delicious!
P.S. This is not a sponsored post; I just enjoyed the potato-topped chicken pot pie recipe so much that I wanted to share it with you.
Recipe adapted from HelloFresh.
- ¾ pound Yukon Gold potatoes, peeled and sliced into ⅓" discs
- 2 tablespoons olive oil, divided
- ¾ pound chicken breast, cut into ½" pieces
- sea salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 8 ounces button mushrooms, sliced
- ¾ cup frozen peas, thawed
- ½ cup chicken broth
- ½ teaspoon fresh thyme leaves
- ¼ cup sour cream
- ½ cup grated cheddar cheese
- ½ cup panko bread crumbs
- Bring a large pot of salted water to a boil. Add potatoes and cook, uncovered, until just tender, 8-10 minutes. Drain and set aside.
- Preheat oven to 400 degrees.
- Heat 2 teaspoons olive oil in a fry pan over medium-high heat. Season chicken with salt and pepper and place in the pan. Cook chicken until golden brown, 4-5 minutes. Transfer chicken to a plate.
- Heat 2 more teaspoons olive oil in the fry pan over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms and cook, stirring occasionally, until lightly browned, about 3 minutes.
- Return chicken and any accumulated juices to pan. Add peas, chicken broth and thyme and bring to a boil. Simmer, stirring occasionally, until the liquid has reduced by half, 3-4 minutes.
- Remove pan from heat and stir in sour cream. Season with additional salt and pepper to taste.
- Transfer mixture to a 9" pie plate. Arrange the potato slices over the mixture.
- In a small bowl, combine the cheddar cheese, panko and remaining 2 teaspoons olive oil; toss to combine. Sprinkle over the potato slices.
- Bake for 8 minutes and then broil for 2-3 minutes to brown top.
