Sprig Originals's kitchen / BBQ Chicken & Cheddar Mash Skillet Pie

BBQ Chicken & Cheddar Mash Skillet Pie

Name: BBQ Chicken & Cheddar Mash Skillet Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: southern
Ingredients: 2 tbsp butter; 1 small yellow onion, finely chopped; 3 cups leftover roast chicken, shredded or diced; 1 cup frozen or canned corn kernels; 3/4 cup barbecue sauce; 1 tsp smoked paprika; salt and black pepper; 3 cups leftover mashed potatoes; 1 cup sharp cheddar, shredded; 2 scallions, thinly sliced

By Sprig Originals ✓ · cooked up in Sprig

⏱ 45 min🍽 Serves 4👨‍🍳 easysouthern

High-Protein

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 that bowl of mashed potatoes in the fridge become a bubbling, smoky-sweet skillet pie. Shredded chicken gets stirred into barbecue sauce with sweet corn and onion, then blanketed with the leftover mash and sharp cheddar and baked until the top is golden and crusty. Ten ingredients, one skillet, and nothing tastes like a rerun.

Ingredients

Filling

2 tbsp butter
1 small yellow onion, finely chopped
3 cups leftover roast chicken, shredded or diced
1 cup frozen or canned corn kernels
3/4 cup barbecue sauce
1 tsp smoked paprika
salt and black pepper

Topping

3 cups leftover mashed potatoes
1 cup sharp cheddar, shredded
2 scallions, thinly sliced

Instructions

Heat the oven to 400°F (200°C). Take the leftover mashed potatoes out of the fridge so they warm up and soften while you make the filling — cold mash is hard to spread.
Melt the butter in a 10-inch ovenproof skillet over medium heat. Add the onion and a pinch of salt and cook 5 minutes, stirring, until soft and translucent.
Stir in the shredded chicken, corn, barbecue sauce and smoked paprika. Cook 3 to 4 minutes, until everything is hot and glossy and the sauce just starts to bubble at the edges. Taste and season with salt and pepper. Spread level and turn off the heat.
Stir half the cheddar into the mashed potatoes to loosen them, then dollop the mash over the filling and spread gently to the edges with the back of a spoon. Drag a fork across the top to make ridges — they crisp up in the oven. Scatter the remaining cheddar over.
Bake 20 to 25 minutes, until the filling bubbles up around the sides and the cheese is melted and golden at the ridges.
For a deeper crust, broil 2 to 3 minutes, watching closely. Rest 5 minutes, scatter with scallions, and serve straight from the skillet.

Chef's tips

If your mash is stiff and claggy from the fridge, beat in 2 to 3 tablespoons of milk before spreading it.
Leftover pulled pork, roast turkey or diced ham all work in place of the chicken — keep the total around 3 cups.
No ovenproof skillet? Build it in an 8-inch square baking dish and bake for the same time.
Have leftover cooked rice instead of mash? Skip the topping, spoon the filling over rice, and finish under the broiler with the cheddar on top.

Nutrition (per serving, estimated)

582calories

38gprotein

59gcarbs

20gfat

Estimates only — values vary with brands and portions.

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