Chicken Pot Pie with Mashed Potato Crust

I've always wanted to make a Shepards Pie.

Don't ask why I haven't...I just haven't.
You may or may not know I've always been the "Queen of Chicken Pot Pie."
So I decided to combine the two.
Shepards Pie + Chicken Pot Pie = Chicken Pot Pie with Mashed Potato Crust!
O~M~Gee~zee!
That's all I can say!
{I apologize in advance for the over~load of pictures...this is a long process...but worth it!}

You will need:

*butter {just have it on hand}

*olive oil

*2 - 3 cups chicken broth

*5 T. flour

*1/2 cup or so chopped onion

*1 cup chopped carrots

*kosher salt and freshly ground black pepper {to taste}

*mushrooms

*1 cup chopped celery

*1 T. chopped fresh sage or 1 tsp. dried sage

*1 cup half  and half

*1 cup fresh or frozen corn kernels

*1 cup pearl onions

*1 cup frozen peas

*2 - 4 cups shredded chicken

*1 big batch of Mashed Potatoes 

Put 1 T. of butter and 1 T. olive oil in a pan.

Chop the onion~celery~carrots and mushrooms.

Saute veggies for 5 minutes until soft.

You can add a splash of white wine or chicken stock if you like. 

{for flavor}

Add a sprinkle of salt and pepper.

Add 5 T. of flour.

Whisk flour until it bubbles.

Gradually whisk in chicken stock.

Stir the sauce til thick and smooth. {3-5 minutes}

Add the sage.

Stir til sauce begins to simmer.

Simmer for 5 minutes.

Shred the chicken.

Add the milk.

Add the pearl onions~peas~and corn.

Add the chicken.

Give the sauce a taste. If you need more flavor...add some chicken granules.

Simmer for 15 minutes.

Put sauce in a container and pop it in the fridge for a bit.

{overnight if you like}

When you're ready to bake the pie...take the sauce out of the fridge.

Whip up some mashed potatoes.

*3 lbs. russet potatoes

*1/2 stick butter

*salt to taste

*1/4 cup heavy cream

*1 cup sour cream 

Prep the potatoes.

Cook the potatoes in salty water for 15 - 20 minutes.

Microwave the butter~cream~and sour cream...for 20 seconds or so.

When the potatoes are soft to the pierce...drain the boiling water.

Pour the butter~cream and sour cream in the potatoes.

Salt to taste.

Whip up with hand mixer.

Now comes the fun part!

Time to pile the taters on the pie!

Oh yeah baby! ;)

Pat the pie with butter.

Sprinkle with salt and pepper.

If you're home alone.

Plop down and eat some left over potatoes.

Eat~em' right out of the pot...I won't tell. ;)

Preheat oven to 375 degrees.

Bake the Chicken Pot Pie for 40 minutes.

You may want to place the pie on a deep cookie sheet...in case of bubbling over.

Chicken Pot Pie with Mashed Potato Crust.

Need I say more?

~xo~

Enjoy!