Chicken Shepherds Pie

Chicken Shepherds Pie 1 # chicken cutlets 2-3 cups mashed potatoes 2 cups chicken broth - warmed 1/3 cup half and half or cream 1/2 cup flour 1/2 stick butter + 2-3 tbsp. melted butter for drizzling 1 tbsp. olive oil 1/2 to 1 full bag frozen golden corn (or baby peas or a combination thereof) 1 tsp. Gravy Master 1/4 tsp. dried sage 1/8 tsp. poultry seasoning 1/4 tsp. salt (for the roux) 1/4 tsp. pepper (for the roux) granulated garlic to taste (chicken seasoning) onion powder to taste (chicken seasoning) salt to taste (chicken seasoning) black pepper to taste (chicken seasoning) paprika and dried chives (optional for on top of the potatoes) Cook some potatoes and mash them as you normally do, or take a short cut and use Simply Potatoes Mashed Potatoes if you can find them on sale as I did. In a sauce pot melt the butter. Add the flour to make the roux. Keep whisking and stirring for a few minutes to cook out the raw flour taste. Slowly add in warm broth and keep whisking until you have a smooth consistency. Bring to a boil so you will know how thick the gravy is. Season with salt and pepper, sage and poultry seasoning and the Gravy Master. Mix well. Add in the half and half or cream and whisk to incorporate. The gravy part is done and you can set it aside. In a skillet over medium high heat add in the olive oil. Season the chicken on both sides with salt, pepper, granulated garlic and onion powder to taste. Saute the chicken on both sides quickly over medium or medium high heat for a couple of minutes until light golden brown, but not cooked all the way through. Remove to a waiting plate. In an oven proof casserole dish layer the dish this way: gravy, chicken, gravy, corn, mashed potatoes. ***But do not make the mistake I did and put the cutlets in whole. Slice them in strips or bite size pieces and layer them in the dish.*** Preheat your oven to 375°. Place the casserole dish on a sheet pan lined with foil because that gravy is going to ooze over. Sprinkle some dried chives and paprika on top for a little color and flavor and drizzle the melted butter over the potatoes to help with the browning of the top. Depending on the thickness of the cutlets it will take around 30-35 minutes to bake.