Created By Chef Max Shapiro
Wow I have forgotten about this recipe. I came up with this one about 18 years ago and used to make it for my house mates in college in the winter. It’s a cross between a sweet crisp and a pot pie. In college you become very creative and being a young Chef helps a lot.
- 1 lb 5 oz potatoes, washed and sliced
- 5 Tbsp butter
- 1 skinless chicken breast, about 6 to 8 oz
- 2 garlic cloves, minced
- 1 medium onion, julienned
- 2 ½ Tbsp all-purpose ﬂour
- 2/3 cup white wine
- 2/3 cup heavy cream
- 8 oz broccoli, ﬂoret size pieces
- 4 large tomatoes, sliced
- 3 oz swiss cheese, sliced
- 1 cup yogurt
- 4 Tbsp rolled oats, toasted
- optional: Add chopped nuts to the topping for extra crunch and
- texture, I like to use pecan, or hazel nuts.
Cook the potatoes in a pan of boiling water for about 10 minutes. Drain and set aside.
Meanwhile, melt the butter in a large, heavy skillet. Cut the chicken into strips and cook over medium heat for 5 minutes, turning. Add the garlic and onions and cook for 5 minutes.
Stir in the ﬂour and cook for 1 minute. Gradually stir in the wine and cream. Bring to a boil, stirring constantly, then reduce the heat until the sauce is simmering, and cook for 5 minutes.
Meanwhile, blanch the broccoli in boiling water, drain, and refresh in cold water.
Place half of the potatoes in the base of a deep dish pie plate, or casserole dish and top with half of the tomatoes and half of the broccoli.
Spoon the chicken and sauce on top and repeat step 5 and 6 one more time.
Arrange the swiss cheese on top and spoon the yogart over the top. Sprinkle with the toasted oats and cook in a preheated oven, 350 degrees for 25 minutes until the top is golden brown.