Latin-style chicken pot pie with Parmesan mashed cassava
Prep Time
Price Per Serving
Cooking Mode
3 chicken breasts
1 L (4 cups) cup water froid
4–5 cassava, pelée et coupée en deux
80 mL (⅓ cup) cup beurre
60 mL (¼ cup) cup fromage à la crème, à température ambiante
45 mL (3 tbsp.) tbsp. Parmesan râpé
60 mL (¼ cup) cup beurre
1 oignon, haché
80 mL (⅓ cup) cup farine
500 mL (2 cups) cup lait
250 mL (1 cup) cup eau de cuisson du poulet
15 mL (1 tbsp.) tbsp. bouillon de poulet concentré Bovril
2 mL (½ tsp.) tsp épices pour volaille
½ mélange de légumes surgelés pour soupe, demi-sac
180 mL (¾ cup) cup petits pois verts surgelés
To taste sel et poivre, selon le goût
3 chicken breasts
1 L (4 cups) cup water froid
4–5 cassava, pelée et coupée en deux
80 mL (⅓ cup) cup beurre
60 mL (¼ cup) cup fromage à la crème, à température ambiante
45 mL (3 tbsp.) tbsp. Parmesan râpé
60 mL (¼ cup) cup beurre
1 oignon, haché
80 mL (⅓ cup) cup farine
500 mL (2 cups) cup lait
250 mL (1 cup) cup eau de cuisson du poulet
15 mL (1 tbsp.) tbsp. bouillon de poulet concentré Bovril
2 mL (½ tsp.) tsp épices pour volaille
½ mélange de légumes surgelés pour soupe, demi-sac
180 mL (¾ cup) cup petits pois verts surgelés
To taste sel et poivre, selon le goût
Directions
1Place chicken breasts in a pot. Cover with water. Season with salt and pepper to taste. Bring to a boil. Simmer for 15 minutes. Remove from heat.
2Drain chicken. Cut into pieces. Set aside.
3Place cassava in a pot of cold water. Bring to a boil. Cook for 20–25 minutes or until cooked. Strain. Purée cassava. Add butter, cream cheese and grated Parmesan cheese. Season with salt and pepper. Set aside.
4In another large pot, heat butter. Add onion and cook for 2–3 minutes. Add flour. Cook for 1 minute. Add milk and chicken cooking water. Whisk to prevent lumps from forming. Add concentrated chicken broth, poultry seasoning, frozen vegetables and green peas. Mix. Season with salt and pepper to taste. Cook for 1–2 minutes. Remove from heat.
5Place chicken pot pie mixture in a baking dish. Spread Parmesan mashed cassava over top.
6Broil for 6–10 minutes or until golden brown. Remove from oven.
7Serve immediately.
8It is very important to strain the cassava puree after you’ve mashed it, as you may find pieces of hard fibre inside. The purée will be soft, silky and creamy.
9Mashed cassava tastes a bit like corn. It’s a delicious substitute for traditional mashed potatoes.
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Personal Note
Personal Note