Tourtière-Style Chicken Thigh Mash Bowls

A cozy Quebec-inspired meal prep with tender chicken thigh, onion, celery, carrot, warm tourtière-style spices, mashed potatoes, and green peas. It reheats easily for a comforting lunch or supper.

Tourtière-Style Chicken Thigh Mash Bowls
Prep time
15 min
Cook time
30 min
Yield
1 serving

Ingredients

  • 0.5 g Black Pepper
  • 8 g Butter
  • 5 g Canola Oil
  • 90 g Carrot
  • 40 g Celery
  • 120 g Chicken broth
  • 180 g Chicken thigh
  • 8 g Flour
  • 80 g frozen peas
  • 0.5 g ground allspice
  • 0.3 g Ground cinnamon
  • 40 g Milk 2%
  • 220 g Potato
  • 1.5 g Salt
  • 60 g Yellow Onion

Instructions

  1. Peel and chop the potato. Dice the onion, celery, and carrot into small pieces so they cook evenly.
  2. Boil the potato in salted water until very tender, then drain. Mash with the milk, butter, and a small pinch of the salt until smooth.
  3. While the potato cooks, heat the canola oil in a skillet over medium heat. Add the chicken thigh and cook until browned on both sides.
  4. Add the onion, celery, and carrot around the chicken. Cook until the vegetables begin to soften.
  5. Sprinkle in the flour, allspice, cinnamon, remaining salt, and black pepper. Stir well to coat the chicken and vegetables.
  6. Pour in the chicken broth, scraping the bottom of the skillet. Cover and simmer until the chicken is fully cooked and tender.
  7. Remove the chicken, shred or chop it, then return it to the skillet. Stir in the frozen green peas and cook until heated through and the sauce has thickened lightly.
  8. Portion the mashed potatoes into a meal-prep container and spoon the tourtière-style chicken mixture beside or over top. Cool before refrigerating.