Creamy Chicken Sheppard's Pie

Peel and cube potatoes and cook in salted water until soft. Preheat oven to 375 F

Cut the chicken into 1" cubes, and in a cast iron pan, cook on med high heat with the Stubbs chicken rub until fully cooked and seared. Remove the chicken from the pan when done.

Add the Extra Virgin Olive Oil and cook the onions until translucent. About 3-5 minutes

Add the can of Cream of Chicken soup, plus a can of water to the pan and simmer. Once combined, add the frozen peas and the cooked chicken and continue to simmer.

Mash the potatoes, sour cream, light cream, and salt and pepper to taste.

Remove the cast iron pan from the heat and layer the corn on top of the chicken. Then pipe the mashed potatoes on top of that to cover everything.

Sprinkle the cheese on top of the potatoes and put in the oven for 20 minutes and serve warm.