Chicken Cottage Pie

Chicken Cottage Pie. Don't you love a meal you can assemble the day before and pop in the oven the next evening for a relaxing dinner? I do! And it's versatile, so if you're out of one thing just add that amount of something you do have. I was out of celery this time, so I just doubled the red bell pepper and added 1/2 teaspoon celery seed to make up for it. 

It's great when you're craving Chicken Pot Pie but don't have the time or energy to make the pastry and rest it in the refrigerator for an hour before rolling it out. Or, if you're like me and this time your craving for mashed potatoes is surpassing your craving for pie crust. 

I do love my comfort food! Even in warm weather, in which case I might just serve the chicken filling over mashed potatoes and forego running the oven.

What are some of your favorite comfort foods? I'd love to know. And I hope you'll give this a try and let me know how you like it.

If you like it, please Pin it and share it!

Chicken Cottage Pie 

(Makes one 2-quart pie or four 2-cup pies)

The Potato Topping

2 pounds (32 ounces/907 grams) russet potatoes
4 tablespoons (2 ounces/57 grams) unsalted butter, room temperature
1/2 cup (4 fluid ounces/118 ml) milk 
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup (2 ounces/57 grams) grated Cheddar

The Chicken Filling

2 tablespoons (1 fluid ounce/30 ml) extra virgin olive oil

1 pound (16 ounces/454 grams) boneless skinless chicken breasts and/or thighs
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 tablespoon (0.5 ounce/14 grams) unsalted butter
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced red bell pepper
2/3 cup diced carrots

8-ounce (227 grams) package mushrooms, halved and sliced

1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour

2 tablespoons (1 fluid ounce/30 ml) brandy or dry sherry

1 1/2 cups (12 fluid ounces/355 ml) lower sodium chicken broth

1/4 cup (2 fluid ounces/59 ml) heavy cream

1/4 cup (2 fluid ounces/59 ml) milk

2 tablespoons (1 fluid ounce/30 ml) dry sherry, optional
1/4 teaspoon dried marjoram
1/4 teaspoon thyme 

3/4 cup fresh or frozen peas

1 Pare the potatoes and rinse and quarter them. Put the potatoes in a 2-quart saucepan and add cold water to cover and 1/2 teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.

2 In the meantime, prepare the filling. In large skillet,* heat the olive oil and cook the chicken (seasoned with 1/4 teaspoon each salt and pepper) until done. Cool and dice the chicken.

* I used my All-Clad 5112 Stainless 12-Inch Fry Pan (in the first photo), which can go right into the oven. If your skillet can't go into the oven, you can make your pie in a 2-quart baking dish (I sometimes use an 8x8x2-inch Pyrex dish). Or you can make 4 individual pies in small 2-cup baking dishes.

3 While the chicken is cooling, add butter to the same skillet (do not wash that skillet!) and sauté the onion, celery, bell pepper, and carrots for about 5 minutes. Add the mushrooms and 1/4 teaspoon of the salt; sauté for about 5 minutes, until softened and most of the liquid has evaporated. Sprinkle flour over the vegetables and cook, stirring, for a minute or two. Stir in the chicken broth, cream, milk, brandy; cook, stirring constantly, until bubbly and thickened. Season with remaining salt and pepper. Remove from heat. Stir in the chicken and peas. Taste and adjust seasoning. Divide mixture among four 14-ounce ramekins (or put it in one 2-quart/8x8x2-inch baking dish).

4 When potatoes are done, drain completely, cover and set over low heat for half a minute to dry thoroughly. Remove from heat, mash, add butter and continue mashing. Stir in milk, salt, pepper and grated Cheddar. Potatoes will be a bit looser than you would make to serve as mashed potatoes; this makes spreading easier. Smooth the top, then rough it up a bit with a fork; this promotes browning. 

5 Cover and refrigerate until 1 hour before serving time. Preheat oven to 375F/190C/Gas5. Uncover and bake for about 40 to 55 minutes. (You won't need to bake it that long if you're not making it ahead and refrigerating it.) Let stand for 10 minutes before serving.

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Jean