¾ pound Yukon Gold potatoes, peeled and sliced into ⅓" discs
2 tablespoons olive oil, divided
¾ pound chicken breast, cut into ½" pieces
sea salt and freshly ground black pepper, to taste
1 small yellow onion, diced
8 ounces button mushrooms, sliced
¾ cup frozen peas, thawed
½ cup chicken broth
½ teaspoon fresh thyme leaves
¼ cup sour cream
½ cup grated cheddar cheese
½ cup panko bread crumbs
Instructions
Bring a large pot of salted water to a boil. Add potatoes and cook, uncovered, until just tender, 8-10 minutes. Drain and set aside.
Preheat oven to 400 degrees.
Heat 2 teaspoons olive oil in a fry pan over medium-high heat. Season chicken with salt and pepper and place in the pan. Cook chicken until golden brown, 4-5 minutes. Transfer chicken to a plate.
Heat 2 more teaspoons olive oil in the fry pan over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 3 minutes. Add mushrooms and cook, stirring occasionally, until lightly browned, about 3 minutes.
Return chicken and any accumulated juices to pan. Add peas, chicken broth and thyme and bring to a boil. Simmer, stirring occasionally, until the liquid has reduced by half, 3-4 minutes.
Remove pan from heat and stir in sour cream. Season with additional salt and pepper to taste.
Transfer mixture to a 9" pie plate. Arrange the potato slices over the mixture.
In a small bowl, combine the cheddar cheese, panko and remaining 2 teaspoons olive oil; toss to combine. Sprinkle over the potato slices.
Bake for 8 minutes and then broil for 2-3 minutes to brown top.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/potato-topped-chicken-pot-pie/