Chicken, Spinach & Potato Pie
From essentialingredients 13 years ago
- 45 minutes to make
- Serves 4 people
I got this recipe from my mother, although I’m not sure where she got it! Maybe she made it up, who knows?? This is so similar to Sheperd’s Pie, it instantly became one of my favorite cold weather comfort foods.
Ingredients
- 3 medium potatoes, peeled and chopped shopping list
- 2 tablespoons butter shopping list
- ¼ cup milk, cream or half & half shopping list
- ½ cup mozzarella cheese shopping list
- salt & pepper shopping list
- cooking spray shopping list
- 2 large carrots finely minced (I grate mine) shopping list
- ½ teaspoon dried thyme shopping list
- 1 clove garlic, grated, pressed or finely minced shopping list
- 2 shallots, finely minced shopping list
- 1 & ½ lb boneless, skinless chicken breast meat or boneless, skinless chicken thigh meat, cut into bite size pieces shopping list
- 3 cups coarsely chopped fresh spinach shopping list
- ½ cup part-skim ricotta cheese shopping list
How to make it
- Preheat oven to 375 degrees (F).
- Cook potatoes in boiling, salted water until tender.
- While the potatoes are cooking, coat a heavy skillet with cooking spray, place over medium heat.
- Add the chicken, cook 3 minutes, then add the carrots, thyme, garlic and shallot and continue to cook, stirring often, until chicken is golden brown.
- Turn off the heat and stir in the spinach and ricotta.
- Season with salt to taste.
- When the potatoes are tender, drain them and return them to the pot.
- Add the butter, milk (or cream or half & half) and mozzarella cheese.
- Mash until mostly smooth.
- Season with salt & pepper to taste.
- Place the chicken mixture in a 9 inch pan and top with the mashed potatoes.
- Bake for 15 minutes, then turn on the broiler and broil until the top is golden and crispy.
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