A midwest American classic, this Chicken Hotdish is like a chicken pot pie but topped with potato puffs! It bakes up beautifully and reheats well also! Kids love this dish!
1/4 cup butter
1/2 cup diced onions
1/2 cup diced carrot
1/2 cup sweet corn
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken stock
2 cups shredded chicken
1/2 cup peas
Salt and pepper
2 (9 oz.) packages Dr. Praegers Potato Puffs
- Preheat oven to 400 degrees F. In a large skillet, melt butter over medium heat. Add onions, carrots, corn, and garlic, and cook until the veggies soften, maybe 4-5 minutes. Season with salt and pepper.
- Stir flour into the veggies to form a paste and cook for a few minutes. Then slowly stir in chicken stock to make a gravy. Fold in peas and shredded chicken and taste. Season with salt and pepper.
- Transfer filling to 2 quart baking dish. Top filling with a single layer of Potato Puffs. Cram them in there!
- Bake the hotdish at 400 degrees F. for 20 minutes until the potatoes are golden brown and the filling is bubbling.
- Serve while warm!