A hearty shepherd's pie version of chicken pot pie.

Old-Fashioned Chicken Pot Pie with Chive Mashed Potato Crust

Chive Mashed Potatoes:

2 1/2 pounds russet potatoes, peeled and cut into 1-inch cubes
5 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1/4 cup heavy cream

 

Chicken Filling:
4 tablespoons unsalted butter
1/4 cup finely chopped onion
5 tablespoons all-purpose flour
3 cups chicken broth
1 cup carrots cut into 1/2-inch dice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage, or 1/2 teaspoon dried
1 cup milk
1 cup fresh or frozen defrosted corn kernels
1 cup fresh or frozen and defrosted petite peas
2 cups cooked chicken

1. For Chive Mashed Potatoes: Place the potatoes in a 4-quart saucepan with water to cover. Boil the potatoes for 15 to 20 minutes, until they are tender when pierced with a knife.
2. Drain the potatoes and return them to the hot pan. Shake the pan over medium heat to dry the potatoes. Add 4 tablespoons of the butter, the salt, pepper, and chives, mashing the potatoes to the desired degree of smoothness. Blend in the cream, and stir to combine. Cover and set aside while filling is prepared.
3. For Chicken Filling: In a 4-quart saucepan, melt the butter and sauté the onion for 2 minutes, until it begins to soften. Add the flour, and whisk until it bubbles. Gradually whisk in the broth, stirring until the sauce is thick and smooth, about 3 to 5 minutes.
4. Add the carrots, salt, pepper, and sage, stirring until the sauce begins to simmer. Simmer for 5 minutes. Add the milk, corn, peas, and chicken, simmering for another 3 minutes.
5. Pour the filling into a 3-quart casserole. Spread the potatoes over the chicken filling and dot with the remaining 1 tablespoon of butter.
6. Preheat the oven to 375°F (190°C).
7. Bake the pot pie for 30 to 40 minutes, until the potatoes are golden brown.

Serves 6 to 8.