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We hope you got benefit from reading it, now let’s go back to chicken pot pie in a crispy potato shell recipe. To cook chicken pot pie in a crispy potato shell you only need 32 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to cook Chicken Pot Pie in a Crispy Potato Shell:
- Prepare 1 pound chicken tenders, cut into bite size pieces
- Provide 1 tablespoon chili infusedcolive oil
- Use 1 tablespoon sour cream
- Prepare 1 tablespoon fresh grated romano cheese
- Prepare 1 teaspoon sriracha seasoning
- Get to taste salt and pepper
- Provide 1 medium onion, chopped
- Take 1 cup celery, thin sliced
- Use 2 garlic cloves, minced
- You need 1 cup carrots, thin sliced
- Use 8 ounces small white mushrooms halved
- Take 2 jalapenos, chopped
- Prepare 1 tablespoon olive oil, I used chili infused
- Provide 1 teaspoon dryed thyme
- Get 1/4 teaspoon dryed rosemary
- Use 3 tablespoons butter
- Take 3 tablesppon all purpose flour
- Get 2 cups rich chicken stock, homemade is best
- Provide 1 cup heavy cream
- Get 2 tablespoons fresh chopped parsley
- Take 1 teaspoon fresh lemon luice
- Get 1 tablespoon thin sliced green onions
- Use 1 tablespoon green onion, sliced
- You need For Potatos
- Provide 4-6 large russet potatoes, baked tender
- You need oil for frying
- Prepare to taste salt and pepper
- Take fresh grated romano cheese do sprinklinh
- Get ToGarnush
- You need as needed sliced green onions
- Get as needed chopped parsley
- Provide as needed cherry tomatos
Steps to make Chicken Pot Pie in a Crispy Potato Shell:
- This makes 4 to 6 individual baked potato pot pies or 1 9 inch cake pan sized, top crust only one. Preheat the oven t00. 4oo Spray your pot pie pans with min stick spray if making the cake pan.
- In a bowl whisk together the olive oil, sriracha, spur cream and pepper
- Add chicken and marinate 10 to 30 minutes
- Heat olive oil in a skillet and cook tenders just until cooked tgrough. Remove to a plate,
- Add onion, celery, carrot,jalapeno, garlic and mushrooms, season with salt and pepper the th yme and rosemary. Cover and cook unti tender
- Remove cover and add butter, melt then stir in flour cook stirring 2 minutes on low
- Add chicken stock and bring to a simmer, cool 15 minutes at a low simmer stirringboften, add cream and lemon and cook 5 minutes or until desired thickness.
- Remove from heat and add chicken, parsley and green onions
- Make Potato Shells
- Scoop out potato pulp carefully from potato leaving a sturdy shell. (use potato pulp for another use)
- Heat oil in a pot deep enough to cover potato to 350. Fry 1 to 2 at a time until crisp and golden. Drain on a rack, season with.salt, pepper and romano cheese. I also fry the tops to serve on the side, they are crispy and delicious!
- Fill hot potato shells with hot pot pie and serve, garnished with green onions, parsley and cherry tomatoes
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