1 ½ lb potatoes, peeled (optional) and cut into large chunks
3 garlic cloves, peeled and bruised (mashed, but still in one piece)
¼ cup half & half creamer
¾ teaspoon salt
2 tablespoons real butter
1 small onion, finely chopped
3 carrots, halved lengthwise and thinly sliced
1 ½ lb boneless, skinless chicken thighs, cut into small chunks
2 tablespoons flour
1 cup chicken stock
1 cup frozen peas
3 tablespoons chopped fresh parsley
In a saucepan of boiling water, cook potatoes and garlic cloves until tender; drain. With a potato masher, mash potatoes, garlic, cream and ½ teaspoon of the salt until smooth; set aside.
Meanwhile, preheat the oven to 350 degrees F. In a large frying pan, melt butter over low heat. Add onion and cook, stirring frequently, for 7 minutes, or until soft. Add carrots and cook, stirring frequently, for 5 minutes, or until tender. Add chicken and sauté for 4 minutes, or until no longer pink.
Sprinkle flour over chicken mixture and cook, stirring frequently, for 1 minute, or until no streaks of flour remain. Gradually add stock and remaining salt – bring to a boil. Reduce to a simmer and cook, stirring frequently, for 5 minutes, or until sauce is slightly thickened. Stir in peas and parsley.
Spoon mixture into a deep dish pie dish (9 inch). Spoon or pipe the mashed potatoes over the top. Bake for 30 minutes, or until potato topping is golden brown and crusty. Serve hot.
Prep time 30 minutes
Cooking/baking time 1 hour