Recipe: Tasty Chicken Pot Pie in a Crispy Potato Shell

Chicken Pot Pie in a Crispy Potato Shell.

You can cook Chicken Pot Pie in a Crispy Potato Shell using 32 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Chicken Pot Pie in a Crispy Potato Shell

1. Prepare 1 pound of chicken tenders, cut into bite size pieces.
2. It's 1 tablespoon of chili infusedcolive oil.
3. Prepare 1 tablespoon of sour cream.
4. Prepare 1 tablespoon of fresh grated romano cheese.
5. It's 1 teaspoon of sriracha seasoning.
6. You need to taste of salt and pepper.
7. Prepare 1 of medium onion, chopped.
8. You need 1 cup of celery, thin sliced.
9. You need 2 of garlic cloves, minced.
10. You need 1 cup of carrots, thin sliced.
11. Prepare 8 ounces of small white mushrooms halved.
12. You need 2 of jalapenos, chopped.
13. Prepare 1 tablespoon of olive oil, I used chili infused.
14. Prepare 1 teaspoon of dryed thyme.
15. Prepare 1/4 teaspoon of dryed rosemary.
16. It's 3 tablespoons of butter.
17. You need 3 of tablesppon all purpose flour.
18. Prepare 2 cups of rich chicken stock, homemade is best.
19. It's 1 cup of heavy cream.
20. Prepare 2 tablespoons of fresh chopped parsley.
21. It's 1 teaspoon of fresh lemon luice.
22. It's 1 tablespoon of thin sliced green onions.
23. Prepare 1 tablespoon of green onion, sliced.
24. You need of For Potatos.
25. Prepare 4-6 of large russet potatoes, baked tender.
26. Prepare of oil for frying.
27. You need to taste of salt and pepper.
28. Prepare of fresh grated romano cheese do sprinklinh.
29. You need of ToGarnush.
30. It's as needed of sliced green onions.
31. Prepare as needed of chopped parsley.
32. It's as needed of cherry tomatos.

Chicken Pot Pie in a Crispy Potato Shell instructions

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. .
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.