Cottage Pot Pie
I love a good pot pie, who doesn’t? I don’t always want to eat pie crust for dinner though. I also love a good beef cottage pie, but sometimes crave the lighter filling of chicken instead of beef. Enter the cottage pot pie! Take the filling from a chicken pot pie and top it with the mashed potatoes from a cottage pie and you have a weeknight dinner winner. Make it your own with whatever veggies and herbs you have on hand, you can’t go wrong with pie for dinner!
Ingredients:
Makes 8 servings
1/4 cup butter
1 onion, diced
1/4 cup flour (we use cassava to make it grain free, but you can use whatever flour you’d like!)
1 teaspoon salt
fresh ground pepper
2 tablespoons fresh sage, finely chopped
2 tablespoon fresh thyme, finely chopped
4 cups chicken broth
2 carrots, diced
2 celery stalks, diced
2 handfuls of baby spinach, roughly chopped
2 tablespoons half and half (or milk or cream, whatever you have)
4 cups cooked and roughly chopped chicken (we use either rotisserie chicken or a whole bird cooked in the instant pot)
Directions:
First, make one batch of the Golden Mashed Potatoes. You’ll need this for topping the pie. Next, you’ll make the filling. In a wide and deep oven proof skillet or dutch oven, melt the butter. Add the onion and saute until it smells heavenly and gets a bit golden. Add the flour, salt, and pepper and stir well. Cook the flour for about 1 minute. Add the broth and stir while the mixture comes to a boil. You will notice the mixture thickening quite a bit. We are looking for a thin gravy consistency here. Once it is thick enough to coat the back of the spoon, add the celery, carrots, spinach, half and half, and chicken and stir to coat with the gravy. Take the mashed potatoes and spread over top, covering most of the filling in an even layer. Put the skillet in the oven and bake for 15-20 minutes. Enjoy!
