Skillet Chicken and Potato Pie

It’s like a Shepherd’s Pie and a Cottage Pie’s third cousin’s fancy LOVE CHILD.

Because that makes complete sense.

Let me start by saying, don’t x out! This is EASY. It’s not super quick, but it’s E A S Y. Do I still have you? Okay good.

I basically told Mr. Shepherd and Mr. Cottage to go on vacay with their minced beef and lamb, and brought a rotisserie chicken to the main stage. AND we’re keeping all of the traditional flavors of those two pies, but blanketing the whole dern mess with a pretty layering of thinly sliced potatoes. Thing is, I rarely eat MASHED potatoes outside of Thanksgiving, so I wanted something slightly show-stopping, but still approachable for a weeknight.

Still with me?

For some reason, this “PIE” is much less daunting to me. Shredding a rotis ain’t no thang. Chopping up some celery and carrots and onions feels like JOYFUL DUTIES OF FALL. A pinch of garden Rosemary (not pictured because I’m a ding dong) gives the whole thing a fresh, herby kick in the pants. And of course, frozen corn and peas round out the easy. (You could also just use a big bag of frozen vegs to cut down on more time! Look at you go.)

Sauté your veggies like a boss. I like to get them tender, but with a bit of browning here and there. A CHAR. Some APPEAL. Something that makes you almost livid.

After the veggies get sexy, you’ll add in the tomato paste for a smidge, then the Worchkxjhfkwefhxksershire sauce, shredded chicken, and stock. And the frozen veggies! Add it all. Let it simmer for, gah – maybe 10 minutes? Just enough to let the flavors have a chance to mingle and get handsy.

Pinch of salt and pepper here is a brilliant idea.

Thennnnnn(!) the part you’ve been waiting for happens. IT’S ALL HAPPENING. (just kidding I’m so over that phrase.) Using a mandolin (did you get one yet? I HAVE BEEN BEGGING YOU FOR YEARS.), thinly slice the potatoes (not paper paper thin, but one notch above that. super thin.), and layer them in any pretty pattern in which your bossy soul fairies govern.

THEN – lightly brush the potatoes with a couple TBS. of melted butter. Uh huh.

Theeeeeeen sprinkle the potatoes with garlic and onion powder, and a good pinch of powdered parmesan. (homemade, from a can, whatevs.)

This is your life unfolding, you realize. ^^^

That cheese, you guys. Look at it. Look at what that butter did to it. How can one be mad about this?!

And the potatoes. Are you seeing those potatoes? The almost-curling up edges, reaching for the heavens? AKA: your mouth cavity.

And when you cut inside, oh what glory you will find.

Everything is perfectly tender and gorgeously infused with the complexity of the tomato paste and Worckshfskdjfhskfhsdfshire sauce. Listen it is OKAY if you howl. It’s fine. Expected, really.

More Parmesan and Rosemary to finish it off? Obviously.

Can’t feel my knees.

Skillet Chicken and Potato Pie

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Ingredients

• 1 rotisserie chicken, shredded (skin and bones discarded)
• 2 Tbs. extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 4 cloves garlic, minced
• 2 Tbs. tomato paste
• 3 Tbs. Worcestershire sauce
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 cup chicken stock
• 6-8 medium red potatoes, thinly sliced (use a mandolin!)
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbs. butter, melted
• 1/4 cup powdered parmesan
• Fresh rosemary, about a Tbs. chopped, and extra leaves for garnish
• Salt and pepper

Instructions

1. Preheat oven to 350.
2. In a large skillet (or big deep cast iron skillet), heat the olive oil over medium heat. Add the onions, carrots and celery and sauté until they start to soften and get some color on them, about six minutes. Add the garlic and chopped Rosemary, along with a pinch of salt and pepper; sauté another 30 seconds or so, until the garlic is fragrant.
3. Scoot the veggies over in the pan and add the tomato paste. Press the paste into the pan for a few seconds, letting the flavors bloom. Add the Worcestershire sauce, shredded chicken, peas, corn and stock. Season with another pinch of salt, and let this simmer about 10 minutes, while you thinly slice the potatoes.
4. Transfer the chicken and veggies to a large cast iron skillet. (or just cook everything in the cast iron from the get go!) Evenly and lightly press the mix in the pan, so that the potatoes lay evenly on top. Layer the potatoes over the chicken mix, starting with the outside edge, overlapping each other. Once the potatoes are arranged, brush with the melted butter. Then sprinkle with the onion and garlic powder, finishing off with a sprinkling of powdered parmesan, and another small pinch of salt.
5. Bake anywhere from 25 to 40 minutes (depending on your oven), until the potatoes are cooked through, tender, and starting to curl on the edges, and the cheese is browning on top. And you feel your throat close as tears pool up in your lower eyelids.
6. Serve with more parmesan and rosemary!
7. Serves 4-6.

7.8.1.2

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https://bevcooks.com/2017/09/skillet-chicken-potato-pie/

Also, mama said knock you out.