Chicken Pot “Shepherd’s” Pie

Ingredients:

• 2 pounds potatoes
• 1/3 cup unsalted butter, cubed
• 1 yellow onion diced
• 2 celery stalks, diced
• 1 (8-ounce) package cremini mushrooms, quartered
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1 cup half-and-half
• 4 cups cooked chicken, chopped or shredded
• 1-1/4 cup frozen mixed vegetables (carrots, green beans, corn, peas), thawed
• 1 teaspoon poultry seasoning
• 1 teaspoon thyme leaves
• 1/2 teaspoon sea salt

Preparation:

Peel the potatoes and cut into 1/2-inch chunks. In a large pot, cover the potatoes with warm, salted water, then bring to a boil. Boil until the potatoes are very tender, about 25 minutes. Drain the potatoes, then mash them with the milk, butter, and salt to taste. Reserve the mashed potatoes.

Preheat oven to 425 degrees F. In a large saucepan, heat butter over medium heat. Add onion, celery and mushrooms; cook and stir until tender.

Stir in flour until blended;

gradually stir in stock and half-and-half. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Stir in chicken, thawed mixed vegetables, poultry seasoning, thyme and sea salt; heat through.

Transfer to a greased Le Creuset Stoneware 10-1/2” X 7” baling dish. Spread the potatoes evenly over top of the filling.

Bake the “shepherd’s” pot pie until the potatoes are browned in spots and the filling is bubbling, about 15 minutes.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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