Chicken Cottage Pie

I know, I know. Cottage pie is filled with beef and not chicken. But I love to switch it up from time to time. Whatever you’d like to call it, it was stinking amazing! I actually ended up liking it more than the traditional cottage or shepherd’s pie.

Filling:
2 large Chicken Breasts; cubed
1 large Carrot; chopped
1 cup Celery; chopped
1 cup Onion; chopped
1 ½ Tablespoons Flour
½ cup Sweet Corn
½ cup Frozen Peas
1 ½ cups Chicken Broth
½ cup Heavy Cream
1 teaspoon Herbs de Provence
Salt and Pepper to taste
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Mashed Potatoes:
3 large Russet Potatoes; peeled & cubed
½ cup Onion; chopped
3 cloves Garlic; minced
½ cup Butter
½ cup Cream Cheese
1 cup Cheddar Cheese
¼ cup Green Onions; chopped
Salt and Pepper to taste

Preheat oven to 400°F.
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Heat a skillet over medium heat and add a drizzle of olive oil. Season the chicken with salt and pepper, then add it to the skillet, sautéing until cooked through. Remove the chicken from the skillet and drain the extra liquid. Add the carrot, celery, onion and another drizzle of oil to the skillet; sautéing until tender.
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Add the chicken back into the skillet along with the flour. Toss to coat, then slowly whisk in the broth and cream until thickened. Add the peas, corn and seasonings. Cover and reduce heat to low, simmering for 20 minutes.
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Meanwhile, heat a large pot with lightly salted water to a boil. Add the potatoes and onions, then cook until pork tender; about 10 minutes. Drain the water and add the remaining mashed potato ingredients. Mash the mixture until smooth.
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Scoop the filling into a baking dish and top with the mashed potatoes. Place in the oven and bake until the edges of the dish are bubbling and the mashed potatoes have a slight golden crust; about 12 minutes.
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Enjoy!
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