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Chicken pot pie shepherd's pie




I had turkey pot pie soup at a local Irish restaurant.  Ever since I've been thinking I want that soup, but with mashed potato topping.  So here we are, a chicken pot pie filling with a mashed potato topping.

Ingredients:
Rotisserie chicken
Butter
Flour, about a half a cup.  You just need enough to cover the amount of veggies you sautee
Carrots, diced
Celery, diced
Onion, diced
(this one happened to have some diced green pepper in it)
(you can add frozen peas, but my boyfriend wont eat them)
2 cups Chicken stock.  Don't add all at once.  You don't want a runny filling.
Salt
Pepper
Thyme is also a good herb to add in with chicken

Mashed Potatoes
(red skinned potatoes, milk of your choice, butter, garlic powder, salt, pepper, sour cream all to taste)
Shredded cheddar cheese

 Melt about a stick of butter in a large deep pan or a soup pot.

Stir in diced vegetables and cook until softened.

Add the flour over the vegetables and cook the flour in the butter for a minute.  You don't want a raw flour taste.  It will look a bit like a paste at this point.

Slowly add chicken broth.  Bring to a boil and then lower temp.  Stir until thickened.

Add in the rotisserie chicken.

Add salt and pepper and any other herbs you like to taste.


Transfer the chicken pot pie filling into an oven safe dish.  I used a glass pie plate.  If you have cast iron you can use that too.  Top filling with mashed potatoes and a sprinkle of cheese.  Pop in a 400 degree oven to melt the cheese.  Serve!  

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