Chicken Cottage Pie

This comforting chicken cottage pie is family-friendly and promises to be an instant hit in your household. It’s a great use for leftover chicken.

Prep time: 15 minutes Cooking time: 1 hour 35 minutes Total time: 1 hour 50 minutes Servings: 4


  • 1 lb. russet baking potatoes, peeled and cut into ½” pieces (2½ cups)
  • 1 lb. sweet potatoes, peeled and cut into ½” pieces
  • ¼ cup chicken broth
  • 1 large egg, lightly beaten

For the filling

  • Cooking spray*
  • 1 large or 2 medium leeks, trimmed, halved, well rinsed of grit and thinly sliced
  • 3 large carrots, peeled and cut into ½” slices
  • 1 (8-oz.) container button mushrooms, sliced
  • 2 Tbsp. dry chicken gravy mix
  • 1 cup chicken broth
  • 1 lb. cooked boneless, skinless chicken breast meat, cut into ½” pieces (3 cups)
  • 1 cup frozen peas or French-cut green beans
  • 1 tsp. dried tarragon
  • *Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.


  1. Put the russet and sweet potatoes into a large saucepan. Add water to just cover and a pinch of salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 10–15 minutes, until fork-tender. Drain well and return to the pot.
  2. With a potato masher, mash the potatoes until mostly smooth, adding the ¼ cup broth. Stir well, then season with salt and pepper to taste and cover to keep warm.
  3. Meanwhile, preheat the oven to 350 °F.
  4. Spray a large, deep, ceramic or nonstick skillet with cooking spray* and place over medium heat. Add the leeks, carrots and mushrooms and cook, stirring often, until the vegetables are tender, 8–10 minutes.
  5. Meanwhile, in a small saucepan, put the gravy mix. Whisk in the 1 cup broth until smooth, then bring to a boil over medium heat, stirring. Remove from the heat.
  6. Add the chicken, peas or French beans, the tarragon, ½ teaspoon salt and ¼ teaspoon pepper to the vegetables and toss well. Add the gravy mixture and bring to a boil, stirring to mix all ingredients. Transfer to a 12×8” baking dish.
  7. Spread the mashed potatoes over the chicken mixture and brush the top with the beaten egg (there may be some egg left over). Decorate the crust with the tines of a fork. Bake the pie for 45–50 minutes or until the top feels dry and the filling is bubbly. Let cool a few minutes before serving.