In this riff on the classic pot pie, a “bowl” of buttery whipped potatoes replaces the traditional pastry crust, while the stew gets sophisticated flavor from fennel and exotic mushrooms. Roasted baby carrots make a striking topper.
Meanwhile, stir the mushrooms, fennel, carrot, onions, and thyme into the sauce. Cover and simmer until tender, 5 to 6 minutes. Stir in the mustard and butter, and keep warm.
When the chicken is cool enough to handle, pull the meat from the bones, shred into bite-size pieces (discard the skin and bones), and add to the sauce. Season to taste with salt and pepper and keep warm.
Meanwhile, heat the milk in a small saucepan over medium heat until steaming, about 2 minutes. Keep warm.
With an electric hand mixer on medium-low speed, beat the potatoes until they’re broken up, 1 to 2 minutes. Add 1/2 cup of the hot milk and the butter, and beat on high speed, scraping the sides and bottom of the pot occasionally, until fluffy, 1 to 2 minutes (the potatoes should be fairly stiff, but add the remaining milk if needed). Season to taste with salt and pepper and keep warm.
Start the meal off with Mixed Greens with Goat Cheese & Orange-Fennel Seed Vinaigrette and serve Dark Chocolate-Olive Oil Cake for dessert.
To pipe whipped potatoes into a bowl shape, the potatoes need to be stiff, but not too stiff. Try piping a little bit of potato into a circle, and if it’s too stiff to do so easily, add a bit more milk to the remaining potatoes before proceeding.
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Amazing! lots of prep but I made this for my family and we licked our plates
My husband, who generally doesn't like mustard, loved this sauce. It's a great meal for a special occasion.
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