I’ve always been fond of chicken pot pies, cottage pies, veggie pot pies, and shepherd’s pies. They’re the essence of comfort food for me, especially because my mother’s versions have always been so delicious. When we were first starting on Around My French Table, I was introduced to hachis parmentier and I thought I’d found the ultimate expression of this genre of food. I was wrong. This week’s dish, a chicken twist on the standard, is my new gold standard. Perhaps it’s because I prefer chicken to beef mince, or maybe it’s the vast quantity of butter incorporated into the dish, but I could happily eat this every day (and did, for several). The dish was made even nicer by the lovely carrots from my Dad’s garden, along with fresh herbs from my mother’s planters.
I froze some turkey from a recent holiday weekend bird and I’m planning to make a turkey version when the weather turns cold and rainy and I’m in need of some comforting fortification. In the meantime, I’ll be whipping up some gougères for next week’s Cook the Book Friday, in celebration of the release of Dorie’s new book.
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One Wet Foot 
That photo makes you feeling like digging right in, a great shot. This was a delicious recipe and a good one to keep around for cold winter nights.
Everything on your dish looks moist and delicious — the chicken and the mashed potato against the fresh herbs. You’ve turned the ordinary comfort food into something so refreshing and tempting. Nice!
This really was the ultimate comfort food. We enjoyed it over several days too, and each time was just as good. Great idea to make a turkey version!
The change in temperatures has me craving a change in diet and this is exactly the type of food I want when the leaves fall and frost hits the ground.
A turkey version would be lovely – I am still bowled over by the thought that American Thanksgiving is only a month away!!!
This one is perfect for the change of season. I love the look of the fresh herbs sprinkled on top. It says, just because it’s fall, there’s still some green in our lives.