Friday, June 11, 2010

Chicken Cottage Pie

Okay, so I made shepherd's pie for the first time a few weeks ago and my family really liked it. Last night we had a roast chicken and I saved a portion before setting it before the little savages--and it's a good thing, too! I think they picked the bones, lol. However, I did have leftovers--mashed potatoes. So what is the natural conclusion? A cross between chicken pot pie and shepherd's pie. We'll just call it a hybrid. And those little savages, er, children of mine? They loved it. I had to fight them for a portion for daddy, who was working late.

Chicken Cottage Pie

2 tbsp cold pressed olive oil
1 onion, diced
1 bag frozen mixed veggies (or your choice fresh--think celery, carrots, green beans, and peas)
1 c. chicken broth (make your own, so much better!)
1/2 c. coconut or safe milk
1 tbsp potato flour or other thickener
1 tsp poultry seasoning
sea salt and pepper to taste
4-6 c. mashed potatoes, depending on how thick you like your "crust"

In an oven-safe 12" skillet, saute the onion in olive oil til translucent. Add your veggies, chicken, broth, milk, and seasonings. Sprinkle in potato flour while stirring (if you seem to be lump-prone, add it to the cool chicken broth first). Simmer til heated through. Top with mashed potatoes and bake @375 degrees for 20 minutes or until your crust is browned.

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