Chicken ParmentierJump to Recipe
For my money, it’s hard to beat a homemade casserole on a crisp, cold winter day. But, to be honest, most casserole recipes aren’t my favorite. Hint: You do not need a million cans of condensed soup to make a good casserole.
This Chicken Parmentier is a classic casserole that doesn’t get much attention these days, but I think that should change. It’s basically a mash-up of chicken pot pie and Shepherd’s pie. The chicken gravy filling is easy to make and very flexible. Over the last few weeks, I made it with a variety of fillings and vegetables and it always turned out great.
But, unlike chicken pot pie, instead of topping it with a pie crust, you top it with a layer of fluffy, buttery mashed potatoes which bake into a delicious lid on the casserole. I’ve made it with and without cheese and both options are good, but a little Asiago or Parmesan is my favorite way.
As you might expect from a casserole, this recipe reheats beautifully and is basically as good on day two as right out of the oven.
If you aren’t used to making your own gravy, this is a great starting recipe. It’s very easy and comes together without too much fuss.
If you’re going for comfort food, this Chicken Parmentier is the thing to make. Enjoy!
A lesser known but possibly better chicken casserole made with a potato lid! Perfect comfort food on a chilly night.
1) Cube Yukon potatoes and add to simmering salted water. Simmer for about 15 minutes until they are very tender. Then transfer to a bowl with 1/3 cup Land O Lakes® Butter with Canola Oil and cream. Beat with a hand mixer or stand mixer (paddle attachment) until smooth and creamy. Season with salt and pepper to taste.
2) Preheat oven to 400 degrees F. In a large skillet over medium heat, add 2 tablespoons of Land O Lakes® Butter with Canola Oil along with shallots, carrots, and celery. Cook for 6-7 minutes until vegetables soften and start to take on some color. Season with a pinch of salt and pepper.
3) Stir flour into the vegetables and cook for a minute or two to make a roux. Then slowly stir in chicken stock to make a light gravy. Add shredded chicken, peas, and thyme, and remove from heat.
4) Transfer chicken mixture to a 2 ½ quart baking dish. Cover with smashed potatoes. I find it easiest to pipe them onto the top to get an even layer but you can just spread them on with a spoon as well.
5) Top casserole with cheese (optional) and bake for 20-25 minutes at 400 degrees F. until potatoes are browned slightly and the filling is bubbling.
6) Let the parmentier cool slightly and serve while warm garnished with parsley.
Making Chicken Parementier
You can kind of prep both the filling and the potatoes for this casserole at the same time. For the potatoes, just cube them up and boil them until they are very tender.
Then you could mash by hand but if you want them really creamy it’s great to mix them with a stand mixer or hand mixer. I add about 1/3 cup of Butter with Canola Oil and cream to my potatoes and season them well with salt and pepper.
Meanwhile, the filling for the casserole is very similar to the filling you would make for a chicken pot pie. Keep your vegetables on the chunky side and get them cooking in some butter.
Once the vegetables have softened add the flour to the skillet and stir that in to make a roux for the gravy.
Once the flour has cooked for a few minutes, slowly stir in the stock, shredded chicken, and peas and season the filling with dried thyme, salt, and pepper.
Transfer the filling to a casserole dish and spread (or pipe if you want to get fancy) the potatoes on top! Then top with cheese (optionally).
Bake this masterpiece for about 25-30 minutes. The filling should start to bubble around the edges and the potatoes should get browned on top. For extra crispy potatoes on top, broil the casserole on high for the last five minutes or so!
This Chicken Parmentier is my new favorite winter casserole. The filling is flexible and it keeps well and reheats beautifully. Enjoy!