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Chicken farmer's pie

Chicken farmer's pie

Diced chicken and vegetables are simmered in gravy, ladled into oven-proof bowls, topped with mashed potato and baked until the sauce is bubbly and the top is browned.
Course Main Course
Cuisine International
Keyword Chicken fillet
Prep Time 10 minutes
Cook Time 50 minutes
Cooling 15 minutes
Total Time 1 hour 15 minutes
Servings 6 people

Ingredients

Onion gravy

  • ½ cup butter
  • ½ cup chopped onion
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • salt
  • pepper
  • 2 teaspoons Worcestershire sauce

Chicken "stew"

  • 2 tablespoons butter
  • 2 onions peeled and roughly chopped
  • 2 cloves garlic minced
  • 1 sprig rosemary stripped and chopped
  • 1 kilogram chicken thigh fillets (2.2 pounds) cut into one-inch cubes or smaller
  • salt
  • pepper
  • 1 carrot peeled and cut into half-inch cubes
  • 300 grams mushrooms we used shimeji but button mushrooms will be just as good
  • 1 cup gravy
  • ½ cup sweet peas
  • 2 to 3 cups mashed potato we added chopped chives

Instructions

Cook the gravy

  • Melt the butter in a pan and stir in the chopped onion.
    Making a roux with butter, chopped onion and flour
  • Pour in the flour, all at once, and stir until pasty in appearance.
  • Over medium-low heat, cook the roux with the onion, stirring once in a while, until the roux turns a deep brown.
    Cooking roux with onion until dark
  • Pour the broth in a thin stream using one hand while stirring with the other.
    Pouring vegetable broth over dark roux to make onion gravy
  • Cook, stirring, until the gravy thickens.
  • Taste. Add salt and pepper if your broth is underseasoned.
  • Stir in the Worcestershire sauce.
    Adding Worcestershire sauce to onion gravy
  • Off the heat, plunge in an immersion blender to liquefy the onion bits.
    Making a smooth onion gravy with immersion blender
  • Taste one last time and adjust the seasonings, if needed.

Cook the chicken "stew"

  • Melt the butter in a pan and saute the onion, garlic and rosemary.
    Sauteeing onion, rosemary and chicken fillet
  • Add the chicken and cook, stirring, until the meat is no longer pink.
  • Add the carrot and mushrooms, and sprinkle in a teaspon of salt and a quarter teaspoon of pepper. Cook, stirring, for a few minutes.
    Tossing carrot and mushrooms into sauteed chicken in pan
  • Pour in the gravy.
    Pouring in gravy and adding peas to chicken in pan
  • Stir in the peas.
  • Bring to a gentle boil, cover and simmer until the chicken is done and the gravy has thickened.
  • Taste, and add more salt and pepper, if needed.

Assemble

  • Preheat the oven to 375F with the bottom and top heat on.
  • Ladle the chicken and gravy casserole into a baking dish (or dishes) and cool.
    Piping mashed potato over chicken in ramekin
  • Spread (or pipe) mashed potato over the surface of the chicken and gravy.
  • Bake for 15 to 20 minutes or until the gravy is bubbly and the mashed potato is browned.
  • Take your chicken farmer's pies out of the oven and serve.
    Chicken farmer's pie