Leftover Chicken Cottage Pie | My Favorite Way to Use Up Leftover Chicken or Turkey

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Turkey is leaner, while pork is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more budget-friendly.

Cut up onion, carrot, and celery to make a mirepoix.

Shred leftover chicken from the roast chicken.

Peel and cut 4 potatoes into thirds or quarters.

Place potatoes in a pot and cover with water, adding a little salt.

Bring to a boil and cook until fork tender.

In a cast iron pan, heat olive oil over medium heat.

Add mirepoix to the pan and season with salt, black pepper, and herbs de provence.

Cook until vegetables are soft, then add shredded chicken and re-season.

Stir in Campbell's mushroom gravy and half a can of water to thin it out.

Add frozen peas and cover the pan with a lid, keeping it on low heat.

Once potatoes are tender, strain them and return to the pot on low heat.

Add Kerrygold salted butter and mash the potatoes, adding whole milk until creamy.

Layer the mashed potatoes on top of the chicken mixture in the pan.

Sprinkle shredded parmesan cheese on top and season with herbs de provence and black pepper.

Broil in the oven for 5-8 minutes until the cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens