Chicken Parmentier Recipe

Chicken Parmentier

Just a moment please...

Yield
Serves 6.
Prep Time
Cook Time
Total Time

A lesser known but possibly better chicken casserole made with a potato lid! Perfect comfort food on a chilly night.

Ingredients

1 ¼ pound Yukon potatoes, boiled
1/3 cup + 2 tablespoons Land O Lakes® Butter with Canola Oil
1/3 cup heavy cream
1 cup chopped shallot
1 cup diced carrot
1 cup diced celery
2 tablespoons all-purpose flour
2 cups chicken broth
1 pound shredded chicken (about two cups)
1 cup sweet peas
1 cup shredded Asiago cheese (optional)
1 teaspoon dried thyme
Salt and pepper
Fresh parsley, garnish
Print Recipe       Pin Recipe

Directions

1) Cube Yukon potatoes and add to simmering salted water. Simmer for about 15 minutes until they are very tender. Then transfer to a bowl with 1/3 cup Land O Lakes® Butter with Canola Oil and cream. Beat with a hand mixer or stand mixer (paddle attachment) until smooth and creamy. Season with salt and pepper to taste.

2) Preheat oven to 400 degrees F. In a large skillet over medium heat, add 2 tablespoons of Land O Lakes® Butter with Canola Oil along with shallots, carrots, and celery. Cook for 6-7 minutes until vegetables soften and start to take on some color. Season with a pinch of salt and pepper.

3) Stir flour into the vegetables and cook for a minute or two to make a roux. Then slowly stir in chicken stock to make a light gravy. Add shredded chicken, peas, and thyme, and remove from heat.

4) Transfer chicken mixture to a 2 ½ quart baking dish. Cover with smashed potatoes. I find it easiest to pipe them onto the top to get an even layer but you can just spread them on with a spoon as well.

5) Top casserole with cheese (optional) and bake for 20-25 minutes at 400 degrees F. until potatoes are browned slightly and the filling is bubbling.

6) Let the parmentier cool slightly and serve while warm garnished with parsley.