Chicken Chaser Pie

This pie is a play on Shepherd's Pie but since it uses chicken instead of lamb, it need a different name.  Since, I do not like red meats but like the earthiness of a Shepherd's pie and wanted something different from Chicken Pot Pie.  I started my quest for developing a new recipe that brings the chicken and Shepherd's pie together.  The creation that follows is a delight to your taste buds.  My husband says it beats any Shepherd's Pie hands down.

Chicken Chaser Pie
8 Servings

1 1/2 cups vegetable or mushroom broth

1/3 cup any red wine

1 Tablespoon tomato paste

2 Tablespoons flour

8 cups red potatoes

5 Tablespoons salted butter

8 cups quarter portabella baby mushrooms 

4 Leeks, sliced

5 garlic cloves, minced

1/2 celery root, peeled and diced small

1/2 cup peeled and diced small, carrots

1 medium parsnip, peeled and diced small

1 teaspoon sage or 1 Tablespoon fresh sage chopped

1 teaspoon thyme leaves or 1 Tablespoon fresh thyme leaves, chopped

1 skinless, boneless chicken breast, diced small

salt, pepper and Lawyer's Seasoning to taste

1 package of soft goat cheese with garlic and herbs

1/2 cup heavy cream

1/4 cup butter

1 cup shredded white cheddar

Lowery's Seasoning and pepper to taste

Paprika, for garnish

Directions

In a medium bowl, whisk together broth, wine and flour.

Place potatoes, quartered in a large pot and cover with water and salted.  Bring to boil and cook until tender about 20-30 minutes. (you can peel or leave the skins on.  I prefer the skins left on)

In a large skillet, melt 5 tablespoons of butter.  Saute chicken until no pink remains.  About 3-5 minutes.  Remove from skillet with slotted spoon to large bowl.  Add quarter mushrooms and cook until lightly browned, about 5 minutes.  Remove from skillet with slotted spoon.

Add 1 tablespoon of butter if need to saute leeks, celery root, parsnip and carrot until softened and golden about 3-6 minutes.  Add herbs, salt and pepper.

Add wine mixture to skillet.  Let cook and until simmering and slightly thickened.  Stir in reserved mushrooms and chicken.  Simmer for another 8-10 minutes to thicken.

Pour into a baking pan 9x13  or 2  pans 8x8 (you can cover and freeze on for later if you like)

Drain the potatoes and return to kettle.  With a hand mixer blend together 1/4 cup butter, shredded cheddar, goat cheese and heavy cream , until smooth.  Add salt, Lowery's Seasoning and pepper to taste.

Spread the mashed potatoes over the vegetable chicken mixture in the baking pan.  Sprinkle with paprika.

Bake at 350 degrees for 15-20 minutes or until golden on top.

Serve with a side of tossed salad and your meal is complete.  You may also add a crusty type bread.