This easy Iron Skillet Chicken Cottage Pie is as easy as it is delicious! A one pan casserole good anytime of year!
Ingredients and Variations
Ingredients: Ground dark chicken meat ( I use a jar of my home canned cottage pie filling here), frozen mixed vegetables, chicken broth, onions, onion powder, salt, pepper, butter, flour, red potatoes and garlic powder.
Variations: Ground chicken breast can be used, a can of Veg-All is a great product for this dish or you can use up some fresh vegetables – any you like, Use any seasonings and herbs you like, Add some shredded white cheddar and a little heavy cream to the potatoes for e a rich, creamy, potato topping! Fresh chives in the potatoes would be really good!
Chicken Cottage Pie Filling for Pressure Canning
Iron Skillet Chicken Cottage Pie
6
servings20
minutes30
minutesChicken Cottage Pie is the perfect comfort food anytime!
Ingredients
2 lbs ground chicken or a quart of home canned
6 tbsp butter, divided
2 tsp onion powder, divided
2 tsp salt, divided
1 tsp pepper, divided
1 small onion, chopped
1/2 tsp garlic powder
2 tbsp all purpose flour
1 1/2 cup chicken broth
1 cup frozen mixed vegetables
6 medium res potatoes, scrubbed clean or peeled
Directions
- In a 9 or 10 inch skillet, brown ground chicken with chopped onion (if you are using fresh chicken) and 2 Tbsp of butter until cooked. Add flour and cook for 3 minutes, pour in chicken broth, a teaspoon of salt, a teaspoon of onion powder and a half teaspoon of pepper , cook until it starts to thicken. Turn off heat and set aside.
- Slice red potatoes in 1/4 to 1/2 inch slices. Put them in aa bowl and toss with 4 Tbsp melted butter, a teaspoon of salt. a teaspoon of onion powder, a half teaspoon garlic powder and a half teaspoon of pepper. Shredded cheese and heavy cream can be added at this stage is desired.
- layer potatoes over chicken mixture evenly and bake at 375° for 30 – 45 minutes uncovered or until potatoes are fork tender.
- Let cool for 5 minutes before serving.
