Chicken - Spinach Pie with Mashed Potato Crust

I made 5 pounds of garlic cheddar mashed potatoes for a pot-luck dinner last night and ended up bringing most of the leftovers home with me. If I make this recipe, I won't have to throw them away and can also use up the rest of the cottage cheese.






3 medium potatoes, peeled and chopped
1 1/2 Tbsp olive oil
3 Tbsp milk
3/4 tsp salt
Chicken mixture
Cooking spray
2 large carrots, finely chopped
1 onion, chopped
1/2 tsp dried thyme (or 1½ tsp fresh)
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
3 cups fresh spinach, coarsely chopped ½ cup part-skim ricotta cheese
1/2 tsp salt

1. Place potatoes in a pot and cover with water. Bring to a boil and cook, uncovered, until tender.
2. While potatoes are boiling, set oven to 375°F. Lightly coat a heavy-bottomed skillet with cooking spray; place over medium heat.
3. Add carrots, onion, and thyme. Cook until slightly browned, stirring often.
4. Add chicken and cook until golden brown. Turn off heat; stir in spinach, ricotta, and salt.
5. Drain potatoes well, then return to pot. Add olive oil, milk, and salt, and mash till smooth (some lumps are okay).
6. Place chicken mixture in a 9-inch pan, and top with mashed potatoes. Bake for 15 minutes. To brown the potatoes, broil for 5 more minutes.