CHICKEN SHEPHERD'S PIE
This is a different take on a classic, which I created to suit my fiance, who doesn't like many of the traditional vegetables found in Shepherd's Pie, such as peas. And no pastry crust to fuss with. It's simple and delicious. We pair it with a tossed salad and it's a complete meal. This recipe doubles easily, and usually I make several and freeze them in small batches for quick weeknight meals. Quantities listed below will make enough for one, 9x13" pan. Hope you enjoy it!
Provided by Chef Beek
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a shallow baking pan with foil and bake the chicken legs, covered loosely with foil, for 35-40 minutes.
- Remove chicken from oven and allow to cool. Once you can handle the chicken, remove the skin and pull the meat from the bones, leaving the meat in small, bite-size chunks.
- Even though you are discarding the chicken skin for this recipe, cooking with the skin on keeps the chicken wonderfully moist.
- Meanwhile, dice peeled potatoes and cook in boiling water until slightly soft and you can poke them easily with a fork.
- Mash potatoes with milk and butter until creamy.
- Season with salt and pepper to taste, and set aside.
- Following the directions on the sauce mix package, combine water with mix in a saucepan over medium heat, stirring constantly until mixture comes to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
- In the 9x13 pan, put chicken pieces, corn and the sauce, and mix well.
- Cover mixture with large spoonfuls of the mashed potatoe, spreading evenly but not flattened, and making sure all the chicken mixture is covered.
- Sprinkle grated cheese on top of potato in a thin layer.
- Cook casserole in a 350 degree oven for approximately 30 minutes or until hot and bubbly.
- Turn the oven to 'broil' and cook for another 5 minutes, to let the top get crusty and golden brown. Enjoy!
- If you make this ahead and freeze, just thaw the casserole in the fridge overnight and pop it in the oven to reheat as above.
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Amber Bailey
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
muhammed shariq
[email protected]This recipe looks delicious! I can't wait to try it.
Flawless Bae
[email protected]I'm not a fan of chicken shepherds pie, but this recipe was actually pretty good. The filling was flavorful and the mashed potato topping was creamy and fluffy.
Tony Scofield
[email protected]I thought this recipe was just okay. The filling was a bit bland and the mashed potato topping was too dry.
Shahid Shahid
[email protected]This was a delicious and easy to make recipe. I will definitely be making it again.
Abdulla al Mamun
[email protected]I made this recipe for my family and they loved it! The chicken was tender and juicy, and the vegetables were cooked perfectly. The mashed potato topping was the perfect finishing touch.
Ravon Payne
[email protected]This recipe is a keeper! The chicken shepherds pie was delicious and comforting. The filling was rich and flavorful, and the mashed potato topping was fluffy and golden brown.
Sneziwe Mzobe
[email protected]This was my first time making chicken shepherds pie, and it turned out amazing! The instructions were easy to follow and the dish was ready in no time. I will definitely be making this again.
Blake Kent
[email protected]I've made this recipe several times and it always turns out great. The chicken is always moist and tender, and the vegetables are cooked perfectly. The mashed potato topping is the perfect finishing touch.
Masallah Mobile
[email protected]This chicken shepherds pie was a hit with my family! The filling was creamy and flavorful, and the mashed potato topping was perfectly golden and crispy. I will definitely be making this again.