A lesser known but possibly better chicken casserole made with a potato lid! Perfect comfort food on a chilly night.
Ingredients
1 ¼poundYukon potatoes, boiled
⅓cup+ 2 tablespoons Land O Lakes® Butter with Canola Oil
⅓cupheavy cream
1cupchopped shallot
1cupdiced carrot
1cupdiced celery
2tablespoonsall-purpose flour
2cupschicken broth
1poundshredded chicken, about two cups
1cupsweet peas
1cupshredded Asiago cheese, optional
1teaspoondried thyme
Salt and pepper
Fresh parsley, garnish
Instructions
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.
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.
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.
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.
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.
Let the parmentier cool slightly and serve while warm garnished with parsley.