Potpie-style Chicken with Smashed Potatoes
- 1 1/2 pound(s) baby red potatoes, each cut in half
- [1 white onion, medium chopped]
- [1 1/2 cups of mushrooms, sliced]
- 1 tablespoon(s) vegetable oil
- 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
- 1/2 teaspoon(s) salt [we used PDS instead of salt and pepper listed here, equivalent to the amount of salt and pepper required]
- 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 [we left this out]
- [1/2 teaspoons dried rosemary]
- [1/2 teaspoons dried thyme]
- 1 cup(s) tiny frozen peas, thawed
- 1 tablespoon(s) margarine or butter
- [Flour, to thicken sauce]
- In 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 [we used PDS here, equivalent to the total amount of salt and pepper the recipe asked for] 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, [mushrooms, onions,] broth, cream, and dried tarragon [tarragon is optional (in my mind), added 1/2 tsp dried rosemary and 1/2 tsp dried thyme]; cover and cook over medium-high heat 5 minutes or until carrots are tender. [Flavor with PDS, to taste. Thicken sauce with flour. To thicken, put some sauce from pan in a small bowl and mix with 1 tbsp of flour, mix well to remove clumps, add to pan while stirring. You may repeat this process until sauce is the desired consistency.] Remove skillet from heat and stir in peas. **Remember, we doubled the sauce, so if you’re going to do the same, don’t forget!
- Coarsely mash potatoes with margarine and remaining salt and pepper [season with PDS, to taste].
- Spoon potatoes onto platter; top with chicken and vegetable mixture. Garnish with tarragon [left the tarragon out].
Enjoy! I know we can’t wait to make this one again!