The way to this gals heart is with amazing food; and when I am having a craving for comfort food 🥘 my family reaps the benefits. One of my favorite fall dishes is Chicken Pot Pie but I was feeling frisky and changed it up to a version most commonly referred to as Cottage Pie with mashed potatoes. What makes this dish “KICK” is your own roasted chicken or homemade stock.
Ingredients
2C Shredded Chicken
4 medium carrots chopped
1 small onion diced
1 fennel bulb sliced thin
16 oz mushrooms sliced
2TBSP minced garlic
4 TSP Salt & Pepper
4 TSP chopped fresh thyme
3TBSP flour
2C Chicken Stock
Mashed Potatoes
8-10 potatoes, peeled, cut into pieces
3/4 C of Milk
1/2 C sour cream
1 TSP Garlic Powder
Salt and Pepper to taste
Parmesan cheese and chives diced for garnish
Cook potatoes in salted water until soft. Heat olive oil I’m pan sauté onions, carrots, fennel, mushrooms, garlic and thyme until soft three minutes. Add chicken and broth. Simmer on low. Add flour to small bowl with chicken stock, mix well.
Add to pan and whisk in slowly. Cook 8-10 minutes until liquid is gone. Drain potatoes, mix in milk, sour cream. Beat with mixer until purée add in remaining milk mixture.
Mix in seasonings, spread over chicken mixture. Drizzle olive oil over top, sprinkle chives and parmesan cheese. Bake at 375 for 30 minutes.
