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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:
- Get chicken tenders, cut into bite size pieces
- You need chili infusedcolive oil
- Prepare sour cream
- Prepare fresh grated romano cheese
- You need sriracha seasoning
- Take salt and pepper
- Get medium onion, chopped
- Use celery, thin sliced
- You need garlic cloves, minced
- Prepare carrots, thin sliced
- Provide small white mushrooms halved
- Provide jalapenos, chopped
- Get olive oil, I used chili infused
- Get dryed thyme
- Prepare dryed rosemary
- You need butter
- Take tablesppon all purpose flour
- Prepare rich chicken stock, homemade is best
- Take heavy cream
- Provide fresh chopped parsley
- Provide fresh lemon luice
- You need thin sliced green onions
- Use green onion, sliced
- Use For Potatos
- Get large russet potatoes, baked tender
- Provide oil for frying
- Provide salt and pepper
- Use fresh grated romano cheese do sprinklinh
- Get ToGarnush
- Use sliced green onions
- Get chopped parsley
- Prepare cherry tomatos
Instructions 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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