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Chicken Pot Pie in a Crispy Potato Shell
Chicken Pot Pie in a Crispy Potato Shell

Before you jump to Chicken Pot Pie in a Crispy Potato Shell recipe, you may want to read this short interesting healthy tips about In This Post We’re Going To Be Looking At The Lots Of Benefits Of Coconut Oil.

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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. You can cook chicken pot pie in a crispy potato shell using 32 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to prepare Chicken Pot Pie in a Crispy Potato Shell:
  1. Get chicken tenders, cut into bite size pieces
  2. Take chili infusedcolive oil
  3. Prepare sour cream
  4. Use fresh grated romano cheese
  5. Take sriracha seasoning
  6. Take salt and pepper
  7. Provide medium onion, chopped
  8. Use celery, thin sliced
  9. Use garlic cloves, minced
  10. You need carrots, thin sliced
  11. Take small white mushrooms halved
  12. Get jalapenos, chopped
  13. Provide olive oil, I used chili infused
  14. Prepare dryed thyme
  15. Take dryed rosemary
  16. Provide butter
  17. Take tablesppon all purpose flour
  18. Provide rich chicken stock, homemade is best
  19. You need heavy cream
  20. Take fresh chopped parsley
  21. Take fresh lemon luice
  22. Provide thin sliced green onions
  23. Provide green onion, sliced
  24. Take For Potatos
  25. Prepare large russet potatoes, baked tender
  26. Use oil for frying
  27. Take salt and pepper
  28. Use fresh grated romano cheese do sprinklinh
  29. Get ToGarnush
  30. Use sliced green onions
  31. Prepare chopped parsley
  32. Provide cherry tomatos
Instructions to make Chicken Pot Pie in a Crispy Potato Shell:
  1. 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.
  2. In a bowl whisk together the olive oil, sriracha, spur cream and pepper
  3. Add chicken and marinate 10 to 30 minutes
  4. Heat olive oil in a skillet and cook tenders just until cooked tgrough. Remove to a plate,
  5. Add onion, celery, carrot,jalapeno, garlic and mushrooms, season with salt and pepper the th yme and rosemary. Cover and cook unti tender
  6. Remove cover and add butter, melt then stir in flour cook stirring 2 minutes on low
  7. 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.
  8. Remove from heat and add chicken, parsley and green onions
  9. Make Potato Shells
  10. Scoop out potato pulp carefully from potato leaving a sturdy shell. (use potato pulp for another use)
  11. 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!
  12. Fill hot potato shells with hot pot pie and serve, garnished with green onions, parsley and cherry tomatoes

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