Rustic Potato-Topped Chicken Pot Pie
 
 
Makes 3 servings
Ingredients
  • 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
  1. 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.
  2. Preheat oven to 400 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. Remove pan from heat and stir in sour cream. Season with additional salt and pepper to taste.
  7. Transfer mixture to a 9" pie plate. Arrange the potato slices over the mixture.
  8. In a small bowl, combine the cheddar cheese, panko and remaining 2 teaspoons olive oil; toss to combine. Sprinkle over the potato slices.
  9. 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/