Chicken Pot Shepherd’s Pie

FARIDEH SADEGHIN

Published on December 15, 2016

Give this comfort food staple the best of both worlds—a classic chicken pot pie recipe and the ultimate shepherd's pie recipe—by topping a rich chicken stew with mashed potatoes and puff pastry.

Featured in: Top Your Pot Pie With Puff Pastry and Mashed Potatoes

Ingredients

3 lb. russet potatoes, peeled and cut into 1-inch pieces
Kosher salt and freshly ground black pepper
4 ¹⁄₂ cups milk
14 tbsp. unsalted butter
2 lb. chicken breast, cut into 1-inch pieces
10 oz. button mushrooms, quartered
¹⁄₂ medium yellow onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
¹⁄₂ cup flour
1 cup fresh or frozen peas
2 sheets puff pastry
1 egg, lightly beaten

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Instructions

Step 1

In a 4-qt. saucepan, cook potatoes in generously salted water until tender, about 20 minutes. Drain and pass in a potato ricer back into the pan. Add 1 cup milk, 6 tablespoons of butter, salt, and pepper and stir to combine. Keep warm.

Step 2

Melt 2 tablespoons butter in an 8-qt. saucepan over medium-high. Season chicken with salt and cook, stirring occasionally, 5 to 6 minutes. Using a slotted spoon, transfer chicken to a bowl.

Step 3

Melt remaining 6 tablespoons butter in saucepan over medium-high. Add mushrooms, onion, and pepper and cook, stirring, until soft, 3 to 4 minutes. Add flour and cook 2 minutes more. Add remaining 3 1⁄2 cups milk and cook, stirring, until thick, 6 to 8 minutes. Stir in reserved chicken and its juices, along with the peas, and cook 2 minutes longer. Season with salt and pepper and divide among 8 8-oz. ramekins or spread evenly into a 9-by-13-inch baking dish. Top evenly with mashed potatoes and set aside.

Step 4

Heat oven to 375°. Using a rolling pin, roll puff pastry until 1⁄8" thick. Using a 4-inch round cutter, cut out eight circles (if baking in a 9-by-13-inch baking dish, cut pastry into a 10-by-14-inch rectangle). Using a pastry brush, brush the rim of each ramekin with egg wash and cover with a pastry circle and press lightly around the edges with a fork to adhere (if using a baking dish, follow the same procedure). Brush pastry with egg wash and place on a baking sheet. Bake until golden brown and filling is warmed through, about 35 minutes. Let cool 10 minutes before serving.

In a 4-qt. saucepan, cook potatoes in generously salted water until tender, about 20 minutes. Drain and pass in a potato ricer back into the pan. Add 1 cup milk, 6 tablespoons of butter, salt, and pepper and stir to combine. Keep warm.
Melt 2 tablespoons butter in an 8-qt. saucepan over medium-high. Season chicken with salt and cook, stirring occasionally, 5 to 6 minutes. Using a slotted spoon, transfer chicken to a bowl.
Melt remaining 6 tablespoons butter in saucepan over medium-high. Add mushrooms, onion, and pepper and cook, stirring, until soft, 3 to 4 minutes. Add flour and cook 2 minutes more. Add remaining 3 1⁄2 cups milk and cook, stirring, until thick, 6 to 8 minutes. Stir in reserved chicken and its juices, along with the peas, and cook 2 minutes longer. Season with salt and pepper and divide among 8 8-oz. ramekins or spread evenly into a 9-by-13-inch baking dish. Top evenly with mashed potatoes and set aside.
Heat oven to 375°. Using a rolling pin, roll puff pastry until 1⁄8" thick. Using a 4-inch round cutter, cut out eight circles (if baking in a 9-by-13-inch baking dish, cut pastry into a 10-by-14-inch rectangle). Using a pastry brush, brush the rim of each ramekin with egg wash and cover with a pastry circle and press lightly around the edges with a fork to adhere (if using a baking dish, follow the same procedure). Brush pastry with egg wash and place on a baking sheet. Bake until golden brown and filling is warmed through, about 35 minutes. Let cool 10 minutes before serving.