Chicken Cottage Pie
3 or 4 cups [depending how much you LOVE your potatoes] instant or homemade mashed potatoes
1/2 cup shredded sharp cheddar cheese *optional*
Paprika for garnish color *optional*
Meat and Veggies for filling:
3 chicken breasts, fresh or frozen [no need to thaw first]
1 large onion, or 2 tb onion flakes, or 1 hearty tsp onion powder
1 16 oz bag frozen mixed veggies or:
2 large, or 3 medium carrots, diced
2 stalks celery, diced
1 cup frozen peas
1 cup frozen corn
1/3 cup flour
1/2 tsp garlic powder , or 1 clove garlic, minced
3 cups of broth made from water used for cooking the chicken and veggies- I just start with a little more than I'm going to need and cook everything in that.
1 TB chicken bouillon
Put about 4 cups of water in a big pot, then add the chicken and chicken bouillon. Bring to a boil, then cover and simmer on about medium low for 20 minutes, then add all veggies and cook for another 30 minutes.
Remove all veggies and chicken with slotted spoon place in large bowl.
Separate out chicken to cool before shredding or cubing. I put mine in ice water to speed up the process.
With broth simmering, add flour and garlic powder, whisk briskly to smooth out lumps, then simmer until thickened and toss everything back in. Stir to coat well.
Pour into greased, deep dish 9" pie plate, or a 9x5 bread pan works too. Spoon mashed potatoes in a thick layer about an inch thick covering the top. Sprinkle with cheddar cheese [ i used freshly grated parmesan in the picture above] if desired, and a dash of paprika for color. Place whole thing on cookie sheet in case of spillage [there usually IS a little bit, so PLEASE place a pan underneath while cooking.]
Bake at 350 degrees F for 30 minutes, or 400 degrees F for 20 minutes, just long enough for everything to get nice and bubbly and the potatoes to get lightly golden on top.