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1.
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For the topping: Put the potatoes in a large pot with enough cold water to cover by about 1 inch, add 1 teaspoon salt.
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Bring to a boil over high heat.
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Reduce the heat to medium-high and cook until the potatoes are very tender, about 15 minutes
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2.
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For the filling: Meanwhile, preheat the oven to 375 degrees F. Heat 2 tablespoons butter in a large skillet over medium-high heat.
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Add the onion and cook, stirring often ,until soft, 3 to 5 minutes.
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Stir in the flour and cook 1 minute longer.
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Add the tomatoes and broth.
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Cook, stirring often, until reduced and thickened, 7 to 10 minutes.
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3.
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Remove the meat from the chicken, discarding all skin and bones.
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Cut or shred the meat into small pieces.
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(You should have about 2 cups.)
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4.
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Stir the chicken and spinach into the sauce and season with salt and pepper.
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Transfer the filling to a 2-quart casserole dish or 4 to 6 individual oven safe ramekins.
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5.
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Drain the potatoes well and force through a ricer or food mill.
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(You should have about 2 cups).
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Add the remaining 4 tablespoon butter, the cheese, and season with salt and pepper.
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Stir in the egg yolk.
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Spread the potatoes over the chicken or transfer to a large pastry bag fitted with a wide tip and pipe evenly over the chicken.
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Bake until the topping is lightly browned, and the chicken is heated through, about 20 to 30 minutes.
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Calories: 598
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Total Fat: 33 grams
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Saturated Fat: 19 grams
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Total Carbohydrate: 35 grams
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Protein: 37 grams
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Sodium: 624 milligrams
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31
Cholesterol: 190 milligrams
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32
Fiber: 5 grams
