How To Make Your Chicken Pot Pie in a Crispy Potato Shell

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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:

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

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