This chicken and potato pie has the chicken and veggies on the bottom layer, sitting in a nice juicy gravy and the mashed potatoes are piped on the top,and sprinkled with cheddar cheese.
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Put potatoes in a medium saucepan and fill until just covered with water.
Add 1/2 teaspoon of salt.
Boil potatoes until tender. About 10-15 minutes.
Once potatoes are cooked, mash potatoes.
Add sour cream, salt and pepper to taste. Mix until well combined, smooth and creamy.
Taste and adjust seasoning, in necessary. Set aside.
Chicken and Vegetables
Meanwhile, in a skillet set over medium-high heat, heat olive oil.
Add garlic and onions and sautÚ until tender and fragrant, about 8 minutes.
Add carrots and green beans and sautÚ for 5 minutes, until carrots begin to tender.
Add corn and peas and sautÚ for 2 minutes.
Add cooked chicken. Mix gently until combined.
Remove from heat and set aside.
Add butter to a small saucepan set over medium, and heat until melted.
Add flour and stir constantly until a smooth paste forms.
Add the chicken stock in a steady stream, continuing to stir constantly.
Add the thyme sprigs and bring to a simmer. Continue to stir until sauce thickens.
Remove the thyme stems and discard.
Season to taste with salt and black pepper. Taste and adjust seasoning if necessary.
Assembly and Cooking
Preheat the oven to 350║F.
Pour sauce over the filling in the skillet. Gently mix until well combined.
Pour filling into a deep casserole dish.
Transfer the mashed potatoes to a piping bag and pipe the potatoes in a decorative pattern over the filling.
Sprinkle the grated cheese on top. Cover the pan with aluminum foil.
Transfer the dish to the preheated oven and cook for 30 minutes, until bubbling.
Set the oven to broil, remove the aluminum foil and broil the pie for 2-3 minutes, until the top is golden.
Keep a careful watch so you do not burn the topping!
Carefully remove from the oven and allow it to stand for 5 minutes before serving.