Jullien à la Russe - Mushroom and Chicken Pot Pie with Potato-Cheese Crust

Instructions

1. Preheat oven to 400°F (200°C). Prepare individual baking bowls or ramekins (about 8 oz each).
2. Heat 2 tbsp butter in a large skillet over medium-high heat. Sauté the chicken cubes and chicken hearts until golden on all sides (about 6-8 minutes). Season with salt and pepper. Transfer to a plate.
3. In the same skillet, add remaining 2 tbsp butter and sauté the sliced onions over medium heat until deeply caramelized and golden (about 8-10 minutes), stirring occasionally.
4. Add the sliced mushrooms to the onions and cook for 4-5 minutes until they release their moisture and begin to brown. Add minced garlic and cook for 1 minute until fragrant.
5. Return the chicken and hearts to the skillet. Add 1 cup of broth and simmer for 5 minutes to allow flavors to meld. Season to taste with salt and pepper.
6. Meanwhile, boil the cubed potatoes in salted water until very tender (about 12-15 minutes). Drain well.
7. Mash the potatoes with heavy cream or sour cream until smooth and creamy. Season with salt, pepper, and a pinch of paprika if desired.
8. Divide the mushroom-chicken mixture evenly among the prepared bowls, filling them about two-thirds full.
9. Top each bowl with an equal portion of the creamy mashed potatoes, spreading gently with a fork to create a rustic texture.
10. Sprinkle the grated cheese evenly over the potato topping and garnish with fresh parsley or chives.
11. Bake at 400°F (200°C) for 15-20 minutes until the cheese is melted, bubbly around the edges, and the top is golden brown.
12. Allow to cool for 2-3 minutes before serving. Serve hot with a spoon for scooping.