Cottage Chicken Pie
Prep Time
Cooking Mode
2 carrots
2 stalks celery
1 medium onion
5 garlic cloves
3 boneless Honey Dijon chicken breasts
2 tbsp olive oil
1 tsp Italian Seasoning
½ tsp each salt and black pepper
3 tbsp all-purpose flour
1 cup Compliments Less Sodium Chicken Broth
2 tbsp grainy Dijon mustard
1 pkg Compliments Garlic Mashed Potatoes
2 carrots
2 stalks celery
1 medium onion
5 garlic cloves
3 boneless Honey Dijon chicken breasts
2 tbsp olive oil
1 tsp Italian Seasoning
½ tsp each salt and black pepper
3 tbsp all-purpose flour
1 cup Compliments Less Sodium Chicken Broth
2 tbsp grainy Dijon mustard
1 pkg Compliments Garlic Mashed Potatoes
Directions
1Preheat oven to 220°C (425°F) on convection setting. Lightly oil a 9 in. (23 cm/2 L) round baking dish (glass or ceramic) and place on a baking sheet.
2Cut the chicken breasts, carrots, celery and onion into ½ in. (1 cm) dice (Note: The veggies will each fill about 1 cup/250 mL.). Thinly slice the garlic.
3Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, approx. 7 min. Stir in the diced carrots, celery, onion, garlic, Italian seasoning, salt and pepper. Cook, stirring, until the vegetables begin to soften, about 5 min. Mix in the flour to coat. Slowly stir in the chicken broth. Bring to a simmer, uncovered. Stir in the grainy mustard; reduce heat to medium and simmer, stirring often, until the sauce has thickened and vegetables have further softened, about 10 min.
4Meanwhile, heat the mashed potatoes according to package directions; mix smooth. Spread the hot chicken mixture in the baking dish. Gently spoon the hot mashed potatoes in dollops overtop. Don’t worry if there are small gaps between dollops.
5Place the baking dish (on the baking sheet) in the oven. Bake about 15 min. until the sauce is bubbling, and the potato topping is lightly golden. Cool slightly before serving.
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Personal Note
Personal Note
