Sprig Originals's kitchen / BBQ Chicken and Cheddar Mashed Potato Skillet Pie
BBQ Chicken and Cheddar Mashed Potato Skillet Pie
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Sunday's roast chicken and the last of the mashed potatoes become a smoky, bubbling skillet pie with a crisp cheddar crust. Everything happens in one oven-safe pan, and it's on the table in under 45 minutes with no fresh meat to cook.
Ingredients
Smoky BBQ filling
- 1 tbsp butter
- 1 small yellow onion, diced
- 3 cups leftover roast chicken, shredded or torn
- 1 cup frozen corn kernels
- 3/4 tsp smoked paprika
- 2/3 cup barbecue sauce
- kosher salt and black pepper
Cheddar mash topping
- 3 cups leftover mashed potatoes
- 1 1/4 cups shredded sharp cheddar
- 3 scallions, thinly sliced
Instructions
- Heat the oven to 400°F (200°C). Melt the butter in a 10-inch oven-safe skillet over medium heat, add the onion and a pinch of salt, and cook 4 to 5 minutes until softened.
- Stir in the shredded chicken, corn and smoked paprika and cook 2 minutes, breaking up any large clumps of chicken. Add the barbecue sauce plus 1/4 cup water and simmer 3 to 4 minutes until glossy and just saucy, not dry. Taste and season with salt and pepper, then spread level in the pan and take it off the heat.
- Put the mashed potatoes in a bowl with 1/2 cup of the cheddar and two-thirds of the scallions. Stir with a fork until smooth and spreadable; if the cold mash is stiff, work in 2 to 3 tablespoons of milk or water a splash at a time.
- Dollop the mash over the filling and spread it to the edges of the skillet with the back of a spoon, sealing it against the pan sides. Drag the spoon across the top to make ridges, then scatter over the remaining 3/4 cup cheddar.
- Bake 20 to 25 minutes, until the cheese is melted and the filling bubbles up around the edges. For a browner crust, switch to the broiler for 2 to 3 minutes, watching closely.
- Let the skillet rest 5 minutes so the filling sets, then top with the remaining scallions and scoop into bowls.
Chef's tips
- Leftover roast turkey, pulled pork or rotisserie chicken all work in place of the roast chicken — you need about 3 cups of shredded cooked meat.
- No leftover mash? Boil 1 1/2 lb potatoes and mash with butter and milk, but this pie is at its best with day-old mash, which spreads without turning gluey.
- Swap the corn for leftover cooked green beans, peas or roast carrots cut small; keep the total vegetable around 1 cup so the filling stays saucy.
- Assemble it in the morning, refrigerate, then bake straight from the fridge, adding 10 minutes to the oven time.
Nutrition (per serving, estimated)
620calories
43gprotein
63gcarbs
22gfat
Estimates only — values vary with brands and portions.
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