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Megan is making a classic American dish, chicken pot pie — minus the pie, but on a bed of creamy mashed potatoes.
2-3 tbsp. olive oil
1 large yellow onion, diced
2 garlic cloves, minced
1 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme, minced
½ cup dry white wine
1 ½ pounds chicken thighs, boneless and skinless
2 dried bay leaves
Salt and pepper, to taste
1 ½ cups chicken stock, preferably low sodium
3 medium carrots, peeled and diced
¼ cup cornstarch
1/8 cup cold water
1 ½ cup frozen peas
In a large Dutch oven, on medium heat, sauté the onions in the olive oil until golden brown, about 5 minutes. Add in the garlic, rosemary and thyme. Cook until fragrant, about 2 minutes.
Deglaze the pan with the wine, making sure to scrape off any brown bits from the bottom that may have formed. Add the chicken thighs, bay leaves and sprinkle with salt and pepper. Lastly add the chicken stock, cover and cook on low for 1-1 ½ hours, stirring occasionally.
Once the chicken has cooked for 1-1 ½ hours, gently break up the large pieces with two forks or the back of a wooden spoon. Remove the bay leaves. Add in the diced carrots and stir. Turn the heat up to a simmer and cook for 10 minutes, uncovered.
Season with salt and pepper.
In a small bowl or cup combine the cornstarch and cold water. Mix into a paste. Slowly pour into the chicken mixture, stirring until you feel it tighten up. Cook for another 10 minutes.
Right before serving add in the frozen peas and stir to combine. Serve over Yukon Gold Mashed Potatoes.
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