What could be better than a tasty chicken pie in a yummy white sauce, topped with cheesy mashed potatoes?! Nothing!! 🙂
Put peeled and cut potatoes in cold salted water, and bring to a boil. Reduce heat, simmer for 10-15 minutes, until tender. Drain, and mash butter, milk, and grated Cheddar and Parmesan cheese.
For the filling, melt butter in a sauce pan and gently cook thinly sliced leeks and finely chopped shallots for 8-10 minutes, until soft. Stir in all-purpose flour and cook for one minute. Gradually stir in chicken broth to make a smooth sauce. Stir in heavy cream, cook stirring until sauce comes to a boil. Stir in shredded cooked chicken, frozen peas, and chopped parsley. Remove from heat and stir in lemon juice, and season to taste.
Spoon the filling into oven dishes and top with mashed potatoes. Bake in oven preheated to 400F for about 20 minutes, on a baking sheet. Finish off under a preheated broiler for a few minutes until slightly golden.