My parents have been on vacation the past couple of weeks. This means that I am getting the entire CSA share. I am bursting at the seams with fresh vegetables. While this is certainly not a bad thing, some of them were starting to look VERY sad and rather than let them be wasted I came up with this dish to maximize their use. I STILL have a ton left to use but this seemed to at least make use of the ones that were closest to becoming inedible. It is a mash up of a pot pie and a shepherds pie and the hubs and I both found it to be tasty and filling. I does call for canned soup so if you are against that sort of thing you could certainly whip together a quick sauce with butter, flour and chicken broth. I wasn't feeling like adding any additional work to the dish so I used the can of soup I found in the cupboard.
Chicken Pot Shepherds Pie With Mashed Cauliflower
For the Mashed Cauliflower
2 small heads cauliflower, broken into florets
2 Tbs butter
3 small leeks, rinsed and sliced thin
1 Cup chicken broth
1/2 Cup half and half
S&P to taste
For the Pot Pie
3 small heads broccoli, cut into florets
3 carrots, sliced thin
3 stalks celery, sliced
1/2 onion, sliced
2 cloves garlic, sliced
2 Tbs olive oil
1 large boneless skinless chicken breast, diced
1 can cream of chicken soup
1 can half and half
S&P to taste
1 cup shredded cheddar cheese, divided
Preheat oven to 350F
Prepare the Mashed Cauliflower
Add butter and leeks to a sauce pan over low heat. Stir and let leeks soften a bit. Add cauliflower and chicken broth. Cover pot and let simmer on low heat until cauliflower is soft. Add half and half in increments and blend with an immersion blender until smooth. Salt and Pepper to taste. If cauliflower is too thin you can thicken it up a bit with almond flour without affecting the taste. When done remove from heat and set aside.
Add oil and chicken to a large saute pan over medium heat and brown. Once browned, remove from heat and set aside. Leave juices in pan. Chicken does not have to be cooked through, it will finish in the oven.
Add vegetables to pan and continue to saute until just beginning to soften. Return chicken to pan and add soup and half and half and stir to incorporate. Add salt and pepper to taste.
Transfer filling mixture to a casserole dish. Sprinkle 1/2 Cup shredded cheddar cheese over the top of the filling. Pour mashed cauliflower over the filling and spread it to cover. Bake for 50 minutes. top casserole with the remaining 1/2 cup of cheddar cheese for the last 15 minutes of baking. Let stand a few minutes before serving.