What kid doesn’t love individual mini-meals?  They love lunches separated into little compartments, complete pies they can hold in their hands, and these individual Chicken pot “Shepherd’s” Pies are no exception.  Chock full of real, fresh ingredients like mashed potatoes with tangy Greek yogurt, sharp cheddar cheese, carrots, peas, mushrooms and organic chicken, these little individual meals are fun and delicious for the kids and nutritious enough to satisfy us.

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Out of the Box Food Chicken Pot “Shepherd’s” Pie

Ingredients:

For Mashed Potato Topping:

• 1 1/2 lbs organic russet potatoes, peeled and cut into large pieces
• 1/2 C milk
• 1/2 C Greek yogurt
• 1/2 C extra sharp cheddar cheese, grated
• salt & pepper to taste

For Filling:

• 1 lb boneless, skinless chicken breasts
• 2 C chicken stock or broth
• 3 medium carrots, chopped
• 10 cremini mushrooms
• 1/2 C fresh peas
• 1 celery stalk, minced
• 1 small (or 1/2 medium) onion, chopped
• 1/4 C all-purpose flour
• Olive Oil, for browning
• salt & pepper

Directions:

For Mashed Potato Topping:

• Place cut potatoes in a medium/large pot and fill half-way with cold water.
• Bring water to a low boil and cook until potatoes are fork tender.
• Drain water from pot, leaving potatoes inside.
• Using a potato masher or electric beater (I prefer a handheld potato masher), mash the potatoes slightly.
• Add milk and Greek yogurt and continue to mash until desired consistency.
• Stir in shredded cheese.
• Season with salt and pepper and set aside.

• Preheat oven to 400 degrees
• Heat large heavy bottomed pot over medium heat.
• Rinse chicken and pat dry.  Cut into 1/2 – 1″ pieces.  Sprinkle with salt & pepper.
• Pour 1-2 tbsp olive oil into hot pan.
• Add chicken and brown slightly.   Remove chicken from pan and set aside.
• Pour another tablespoon of oil into hot pan.
• Add onion and cook 5 minutes or until translucent.
• Add carrots, celery & mushrooms.  Cook five minutes more.
• Pour flour over vegetables and stir to combine.  Cook for 2 minutes.
• Add broth/stock and bring to a low boil.  Reduce heat and simmer 10 minutes or until thick and bubbling.
• Divide chicken amongst individual oven safe bowls.
• Ladle sauce & vegetable mixture over chicken.
• Top with mashed potatoes.
• Place individual bowls on lined baking sheet and bake at 400 for 25-30 minutes or until tops of potatoes are beginning to brown.

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Be sure to visit next week when we’ll be offering a GIVEAWAY from King Arthur Flour!  We’ll have wholesome, delicious recipes and the opportunity to win a great prize package of King Arthur Flour products.  Until next week…