Small effort – big payoff, me thinks! Topping: Peel potatoes and cut into 1/2-inch (1cm) chunks. You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! Music to my ears… Thanks Jessica! Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown. other than that- was very tasty! Once your mashed potatoes have reached the desired consistency, adjust seasoning as needed by adding salt and ground white pepper, to taste. That or sauteed mushrooms…. I’m real sorry to hear, Laura. Beat the potatoes with an electric mixer — yes, that’s with an electric mixer. Made this twice – great recipe . I personally really don’t care for canned vegetables, but if you’re ok with them, then you can definitely do that. How about green beans, cut into bite size pieces, Anne? Cook the potatoes in salted boiling water, While the potatoes are cooking, heat the olive oil in a. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes. Added stuffing breadcrumb mixed with a little olive oil to brown off on top of potatoes. Once all the liquid is pretty much gone, throw the frozen peas and corn kernels in the pan. This Chicken Cottage Pie is a bit of a cross between 2 great classics: Chicken Pot Pie and Cottage Pie. A great alternative to meat. Add the chicken the pan, along with the chicken broth and water; bring that to a low boil, cover, lower the heat and simmer slowly for about 8 to 10 minutes, or until the liquid is practically all gone. Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole. These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food. Thaw in refrigerator; remove heavy-duty foil. Potato topping. The recipes on here are a reflection of this quest: you will find a bit of everything! So there; add plenty of salt to your water and cook the potatoes until they become really soft and practically fall apart when you poke them with a fork. Topping: Peel potatoes and cut into 1/2-inch (1cm) chunks. . I’m a bit puzzled though… Did you let the chicken mixture simmer until all the liquid was practically gone before adding the frozen veggies? Real happy to hear! Add milk, cheese, butter, salt and pepper; mash until smooth. Whisk the milk and sour cream together in a small measuring cup and pour about half of this mixture over the potatoes. It’s always such a pleasure to hear from you! Required fields are marked *. Beautiful recipe and so practical and healthy. Looking forward to trying this in the next few days.. . Spoon or pipe potato mixture over top. I have never heard of a cottage pie. In separate large sauce-pan, bring stock to boil. When the potatoes are cooked, drain them well and return them to the saucepan. Don’t go adding it all at once because with mashed potatoes, you never know precisely how much liquid you’ll end up needing. This did not turn out creamy at all. Thank you so much! Secondly, I find that Chicken Pot Pie tends to be a bit on the indulgent side, mostly because of the aforementioned pie crust. 2 Stir in flour and cook for a few minutes. Add the rest of the milk mixture, a few tablespoons at a time, mixing well between each addition, until the puree becomes nice and fluffy. Bake your Cottage Pie in a 375°F oven for 30 minutes, then broil it for 3-5 minutes or until the top becomes nice and golden. But with this Chicken Cottage Pie, you get the best of both worlds — you get all the great flavor AND major comforting factor that Chicken Pot Pie provides but in a much lighter, healthier version.AND you don’t have to deal with making pie crust! Thanks for the recipe! peeled and cut into pieces (about 1kg | 2.2lb). No bueno!). In small bowl, whisk flour with 1/3 cup (75 mL) cold water; whisk into stock mixture and bring to boil. Remove from the oven and allow to rest for 5 to 10 minutes before serving. Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. In an effort to find my own healthy balance, I experimented with all kinds of diets. With such a winning combination, you simply can’t go wrong… the whole family will love it! Stir in the frozen peas and corn kernels and set aside. Set aside. So yeah… I get the feeling I’ll be making this often, from now on. Cook them in salted boiling water and really, don’t be cheap with that salt: your water should be “salted like the sea”. Bake on rimmed baking sheet in 400°F (200°C) oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes. Beat with an electric mixer on low speed until the potatoes break down and the puree starts to come together, then increase the speed to medium. Key word being trying. If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. Progressively add the rest of the milk mixture, a few tablespoons at a time, beating well between each addition, until the puree becomes nice and fluffy. TY! Now spread your mashed potatoes over the reserved chicken mixture; if you wanted to get real fancy about it, you could pipe your potato puree with a pastry bag equipped with a large open star tip. For years, paleo has been my thing but I've recently switched to a vegan lifestyle for ethical and environmental reasons. More goodness for less work. Taste it. Tried this recipe this evening and my family really enjoyed it. I used bone broth made from leftover Thanksgiving turkey. But with this Chicken Cottage Pie, you get the best of both worlds — you get all the great flavor AND major comforting factor that Chicken Pot Pie provides but in a much lighter, healthier version. As they cook, the frozen corn and peas will release a little bit of water, which will then turn into a deliciously creamy sauce at the bottom of the pan. Uncover and broil until golden, about 3 minutes. How simple is that! I added a little flour to thicken it up & topped with cheddar cheese . My potatoes were waaaaaay too salty- but! Please suggest another veggie to use instead of corn. I made this last night, with a couple modifications that made me later realize I was making almost exactly my go-to “healthified” shepherd’s pie. Meanwhile, cut chicken into 1/2-inch (1 cm) chunks. Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. I feel like the line where you say to salt it like the sea was disastrous. The Healthy Foodie on April 22, 2018. The only little “drawback” with this version, if we can call it that, is that you have to have leftover cooked chicken in the fridge in order to make it. Awesome! My dad thought me that trick when I was a kid and to me, it’s always been the only way! Add stock and ¾ of the milk, a little at a time, stirring over … . Save my name, email, and website in this browser for the next time I comment. Everyone absolutely loved it and I managed to make it look as beautiful as yours. Start by preheating your oven to 375°F and then heat some olive oil in a saute pan set over medium heat; throw in some onions, carrots, celery and garlic and cook until fragrant and slightly softened, about 3 minutes. I made this recipe to night! Whisk the milk and sour cream together in a small measuring cup and pour about half of this mixture over the potatoes. Now give everything a good stir and set the pan aside for now. Just pinned this and I hope I get a chance to try it soon! As for Chicken Pot Pie, I’ve always been a huge fan of it, but can probably count on one hand the number of times that I’ve actually made some at home. Just like pasta, potatoes absorb salt as they cook — if you don’t add enough salt now, you’ll never be able to recoup for that later, no matter how much you add. HA!! No need to thaw your veggies here… in fact, you DON’T want to thaw them. Try it, you’ll see; you’ll be amazed at how fluffy, creamy  and light mashed potatoes can be! Well, mostly because I don’t really care for tiny black specks in my perfectly white puree and also too, I find that the taste of white pepper goes really well with mashed potatoes. I actually prefer most pies to be crustless. Glad to hear I’m not the only one! Tear the cooked chicken into strips with your fingers and add it to the pan, along with the chicken broth and water; bring to a low boil, cover, lower the heat and simmer slowly for about 8 to 10 minutes, or until the liquid is practically all gone. Thank you, Noerraan! For starters, I can’t be bothered with making the pie crust, a thing which you probably know by now I hate with a passion. And since potatoes take a while to cook, we’re not gonna just stand there and watch them boil; we’ll get the rest of the stuff done in the meantime, if that’s alright with you. Seeing as how I must be making my famous Dutch Oven Roasted Chicken at least 2 to 3 times a month, I practically ALWAYS have leftover cooked chicken as well as bone chicken broth on hand. Why thank YOU for the great feedback, Fiona. Set aside. The possibilites for this are endless. I made this last night. Oh well. I think I might add cheese to help things solidify and reduce the amount of frozen vegetables. Are cooked, drain them well and return them to the saucepan mash had! Ideas of what to do: ENJOY like the sea was disastrous into individual casserole or pie,. Topped one, or a creamy potato topped one mixture evenly on top of potatoes an mixer. Whisk into stock mixture and bring to boil comfort flavour as well topping just gives it a slightly yummy. 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