Prepare the Potato Crust
Preheat the oven to 375°F (190°C).
Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
In a mixing bowl, combine the grated potatoes, egg, flour (or breadcrumbs), salt, black pepper, garlic powder, and paprika. Mix well.
Grease a baking dish or line a baking sheet with parchment paper.
Spread the potato mixture evenly in the dish to create a crust-like layer. Press it down firmly.
Bake for 15–20 minutes or until the edges start turning golden brown.
Prepare the Chicken and Mushroom Filling
Heat 1 tablespoon olive oil in a pan over medium heat.
Sauté chopped onions and garlic until soft and fragrant.
Add the chopped mushrooms and cook for 5–7 minutes until they release their moisture and become golden brown.
Stir in the shredded or ground chicken, salt, black pepper, thyme, and smoked paprika. Mix well.
Remove from heat and let it cool slightly. If using, stir in the shredded cheese.
Assemble and Bake
Take the pre-baked potato crust out of the oven and evenly spread the chicken and mushroom filling on top.
If desired, sprinkle extra cheese on top.
Return to the oven and bake for another 20–25 minutes until the edges are crispy and golden brown.
Let the dish cool for 5 minutes before slicing.
Serve and Enjoy
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