Chicken Cottage Pie
Total Time: 00h 45m
Makes: 4 - 6 servings
This homey chicken stew topped with parmesan mashed potatoes comes together quickly on a weeknight using organic frozen vegetables, Bob’s Red Mill instant mashed potatoes and Simply Organic chicken gravy. Simply Organic Roasted Garlic Umami blend, along with some Frontier Herb Fest and Green Harvest spice blends make it taste like you have spent all day in the kitchen. This is sure to become a quick weeknight favorite. Leftovers are divine if you are lucky enough to have any. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- A deep 12 inch skillet that can go from stove top to oven
- Chosen Foods avocado spray
- 1 pound of organic ground chicken
- 1 package of Simply Organic chicken gravy
- 1 cup of chicken stock
- 16 ounce bag of frozen diced organic butternut squash (thawed)
- 1/2 bag of frozen fire-roasted corn (thawed)
- 1/2 bag of frozen organic peas & carrots (thawed)
- 1 cup of frozen organic green beans (thawed)
- 1-2 teaspoons of Frontier Co-op Green Harvest blend
- 1-2 teaspoons of Frontier Co-op Herb Fest blend
- 1-2 teaspoons of Simply Organic Umami roasted garlic blend
- Frontier Co-op sumac (for sprinkling)
- 3/4 cup of parmesan cheese
- 8-12 servings of instant mashed potatoes depending on how thick you want your potato topping. I used Bob’s Red Mill. (milk of choice, butter, salt, flakes according to package directions).
- butter
- Frontier Co-op salt & pepper to taste
Directions
- Heat oven to 350 degrees.
- Prepare the mashed potatoes according to package directions and set aside.
- In a large skillet that is oven proof, spray down with avocado spray.
- Start to cook the ground chicken breaking it up into chunks.
- Once chicken is almost cooked through add in all the vegetables. Stir in the Simply organic gravy packet and substitute chicken stock for the water. Combine all the ingredients.
- Stir in the umami roasted garlic blend, herb fest and green harvest to taste.
- Once the gravy has thickened remove from heat.
- Add in the parmesan cheese to the mashed potatoes and combine.
- Top the meat and vegetable mixture with mashed potatoes, spreading all the way out to the edge of the pan.
- Place some pats of butter randomly over the potatoes.
- Sprinkle the potato topping with more herb fest, green harvest and sumac. The sumac gives the topping a little bright & tart flavor that goes well with the other spices and gives it a pop of color. If you don’t have sumac you can use paprika or a smoked paprika.
- Bake at 350 for about 25 minutes. Since the pan is already warm from being on the stove this will cook quicker than normal. Keep an eye on it and once it is bubbling all around you can pop it under the broiler for a minute or two to put some golden color on the potatoes.
- Allow it to sit for about 15 minutes before digging in.
