This was tonight's dinner. We all need something warming and comforting - we're all sick. It all stayed down, for all 3 of us, so that was a good thing. I wish we could've tasted it! Looked good.
* Exported from MasterCook *
Chicken Potpie Bowls
Recipe By : Everyday With Rachael Ray, Feb 2009
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Potatoes
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 lb Yukon Gold potatoes -- peeled & thinly
sliced
2 cloves garlic -- smashed
5 tbsp extra-virgin olive oil
2 large skinless boneless chicken thighs -- cut into small
pieces
salt and pepper
1 small onion -- chopped
1 tsp fresh thyme
2 cups chicken broth
1 cup frozen peas and carrots
1 cup small broccoli florets
2 tbsp cornstarch
1 tsp dijon mustard
In a medium saucepan, combine potatoes, garlic and enough salted water to cover. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes; drain, reserving 1/2 cup cooking water.
Meanwhile, in a medium skillet, heat 2 tbsp olive oil over med-high heat. Add the chicken and cook for 4 minutes on each side. Transfer to a plate and shred; season with salt.
In the same skillet, add the onion and thyme and cook, stirring, over Med-High heat for 2 minutes. Add 1-1/2 cups chicken broth and bring to a boil, scraping up any browned bits. Lower the heat to medium, add the peas and carrots and the broccoli; cook for 2 minutes. In a bowl, stir the cornstarch into the remaining 1/2 cup broth, then stir into the vegetable mixture. Bring to a boil and cook untl thickened. Stir in the chicken and mustard; season with salt and pepper. Keep warm.
In a bowl, mash the potatoes with the remaining 3 tbsp oil and the reserved cooking water. Divide among 4 shallow bowls, make a well in the center and top with the chicken and vegetables.
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