1. Preheat your oven to 180°C / 350°F.
2. Heat olive oil in a large frying pan over medium-high heat.
3. Add chicken and cook until browned.
4. Toss in mushrooms and cook for 5 minutes.
5. Season with salt and pepper.
6. Remove everything from the pan and set aside.
7. Lower the heat to medium.
8. Add butter, chopped onion, and garlic to the same pan.
9. Cook for about 10 minutes until the onion softens.
10. Sprinkle in the flour and stir until it soaks up the butter.
11. Slowly pour in the chicken stock while stirring to keep it smooth.
12. Add the chicken and mushrooms back into the pan.
13. Let it simmer for 10 minutes until the sauce thickens.
14. Take the pan off the heat.
15. Stir in Dijon mustard, crème fraîche, and parsley.
16. Season with plenty of black pepper.
17. Spoon the filling into small baking dishes or ramekins, leaving space on top for the mash.

Now the Topping

1. Bring a pot of salted water to a boil.
2. Add potatoes and cook for about 15 minutes until soft.
3. Drain them, put them back in the pot, cover with a lid, and let them steam for 5 minutes.
4. Mash the potatoes in a large bowl using a fork or masher.
5. Add the warm milk bit by bit while whisking until the mash is smooth.
6. Season to taste.
7. Spoon the mashed potatoes over each pot of filling.
8. Add a tomato slice on top and sprinkle with grated cheese.
9. Bake for 15 minutes, or until the cheese is golden and crispy.

Why You’ll Love It

It’s creamy, cheesy, and full of cozy chicken flavor, without the fuss of pastry. The mash gives it a warm, rustic twist that’s hard to beat.