Chicken Cottage Pie Recipe
A delightful chicken-based twist on the classic cottage pie, topped with creamy mashed potatoes and loaded with savory vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 garlic cloves minced
- 2 carrots diced
- 1 cup green peas
- 1 pound chicken breast cooked and shredded
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
- 4 large potatoes peeled and cubed
- 1/2 cup milk
- 3 tablespoons unsalted butter
- 1/2 cup shredded cheddar cheese optional
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add onion, garlic, and carrots. Cook for 7 minutes until softened.
- Prepare the filling: Stir in shredded chicken, flour, thyme, salt, and pepper. Gradually add chicken broth and cook until thickened, about 5 minutes.
- Boil the potatoes: In a separate pot, boil potatoes in salted water for 15 minutes until fork-tender. Drain and return to the pot.
- Mash the potatoes: Add milk and butter to the potatoes. Mash until smooth and creamy. Season with salt to taste.
- Assemble the pie: Spread the chicken mixture in a baking dish. Top with mashed potatoes and sprinkle cheese if using.
- Bake: Preheat the oven to 375°F (190°C). Bake for 25 minutes until golden and bubbling.
- Serve: Garnish with fresh parsley and serve hot for maximum enjoyment.
Notes
Nutritional Information (Per Serving):
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 28g
- Vitamin A: 30%
- Potassium: 22%
- Vitamin C: 10%
- Calcium: 14%
- Iron: 18%
Additional Notes/Tips:
- Flavor Boost: A splash of white wine enhances the sauce beautifully.
- Texture Trick: Leave a few potato chunks for a more rustic mash.
- Herb Hack: Swap thyme for rosemary for an earthy twist.
- Cheese Upgrade: Mix Parmesan with the cheddar for an irresistible topping.