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Chicken Pot Pie with Ricotta/Potato Topping
For the filling
¼ cup (50 mL) all purpose flour
½ tsp (2 mL) salt
1 tsp (5 mL) black pepper
1 lb (454 kg) boneless chicken breasts, cut into 1” cubes
¼ cup (50 mL) butter
1 clove garlic, crushed
2 ½ cups (625 mL) chicken broth
3 cups (750 mL) frozen mixed vegetables
¼ cup (50 mL) fresh parsley, chopped
For the topping
3 large potatoes, peeled, cubed, boiled and mashed
1 cup (250 mL) Tre Stelle® Ricotta
1/2 cup (125 mL) creamy Caesar salad dressing
3 tbsp (45 mL) Tre Stelle® Grated Parmesan Cheese
Preheat oven to 400ºF (200ºC)
In a medium bowl combine flour, salt and pepper. Add chicken cubes and stir to coat. In a large skillet melt butter over medium heat; add crushed garlic. Add chicken and flour mixture to skillet and stir until chicken is lightly browned. Stir in chicken broth and parsley. Reduce heat, cover skillet and simmer until chicken is cooked – approximately 20 minutes. Remove from heat and add frozen mixed vegetables; set aside. Meanwhile combine mashed potatoes with ricotta and salad dressing.
Pour chicken mixture into a 1-quart casserole. Top with ricotta/potato mixture and sprinkle with Parmesan cheese. Bake until golden, approximately 25 minutes
Makes 2 - 4 servings