Chicken Cottage Pie: A Delicious Fusion of Two Classics
This Chicken Cottage Pie is a delightful blend of two beloved classics: Chicken Pot Pie and Cottage Pie. With such a winning combination, you simply can’t go wrong—the whole family will love it!
Why Combine Chicken Pot Pie and Cottage Pie?
I’ve always been a huge fan of both Chicken Pot Pie and Cottage Pie. Cottage Pie has been one of my favorite comfort foods since childhood, although I used to call it Shepherd’s Pie—a common mistake! Chicken Pot Pie, on the other hand, is a dish I’ve enjoyed but rarely made at home due to the hassle of making pie crust.
This Chicken Cottage Pie offers the best of both worlds: the rich flavors and comfort of Chicken Pot Pie in a lighter, healthier version, without the need for pie crust. Plus, who doesn’t love a good serving of mashed potatoes?
The Perfect Comfort Food
This dish is not only delicious but also versatile. You can use leftover chicken or even turkey to make it, which is a great way to repurpose leftovers. In my household, we often have leftover roasted chicken, making this recipe a frequent go-to.
How to Make Chicken Cottage Pie
Step 1: Prepare the Potatoes
Start by cooking the potatoes in salted boiling water. Ensure the water is as salty as the sea to enhance the flavor of the potatoes. Cook until they are soft and easily pierced with a fork.
Step 2: Cook the Vegetables and Chicken
While the potatoes are cooking, preheat your oven to 375°F. Heat olive oil in a sauté pan and cook onions, carrots, celery, and garlic until fragrant and slightly softened. Add the cooked chicken, chicken broth, and water. Simmer until the liquid is almost gone.
Step 3: Add Frozen Vegetables
Add frozen peas and corn kernels to the pan. No need to thaw them—the water released as they cook will create a creamy sauce.
Step 4: Mash the Potatoes
Drain the potatoes and return them to the saucepan. Whisk together milk and sour cream, and gradually add this mixture to the potatoes while beating with an electric mixer. Season with salt and white pepper to taste.
Step 5: Assemble and Bake
Spread the mashed potatoes over the chicken mixture. Bake in the preheated oven for 30 minutes, then broil for 3-5 minutes until the top is golden. Allow the dish to rest for 5-10 minutes before serving.
This Chicken Cottage Pie is a bit of a cross between two great classics: Chicken Pot Pie and Cottage Pie. You can’t go wrong with that! Enjoy this comforting and delicious dish with your family and friends.
Chicken Cottage Pie
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 medium carrots, diced
- 1 celery stalk, sliced
- 1 clove garlic, chopped
- 1 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 23 oz leftover cooked chicken
- 1 cup chicken broth
- 1 cup water
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- 2 cups frozen green peas
- 2 cups frozen corn kernels
For the Mashed Potatoes
- 8-10 large starchy potatoes, peeled and cut into pieces (about 1kg | 2.2lb)
- 3/4 cup whole milk
- 1/2 cup sour cream
- Salt and ground white pepper to taste
Instructions
- Preheat your oven to 375°F
- Cook the potatoes in salted boiling water (your water should be “salted like the sea”) until they become really soft and practically fall apart when you poke them with a fork.
- While the potatoes are cooking, heat the olive oil in a saute pan set over medium heat and then throw in the onion, carrots, celery and garlic; cook until fragrant and slightly softened, about 3 minutes.
- 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. Stir in the frozen peas and corn kernels and set aside.
- When the potatoes are cooked, drain them well and return them to the saucepan. Whisk the milk and sour cream together in a small measuring cup and pour about half of this mixture over the potatoes.
- 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. 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. Adjust seasoning as needed by adding salt and white pepper, to taste.
- Spread the mashed potatoes over the reserved chicken mixture; if you want to get real fancy about it, you can pipe them with a pastry bag equipped with a large open star tip)
- Bake in a 375°F oven for 30 minutes, then broil for 3-5 minutes, or until the top becomes nice and golden (you can drizzle a little bit of olive oil over the potatoes to help them brown better).
- Remove from the oven and allow to rest for 5 to 10 minutes before serving.
