Chicken Paprika Shepherds Pie Recipes

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CHICKEN SHEPHERD'S PIE



Chicken Shepherd's Pie image

This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.

Provided by Karyn Knight

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Yield 6

Number Of Ingredients 12

8 potatoes
¼ cup butter
⅔ cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

Steps:

  • To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
  • Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
  • Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g

CHICKEN SHEPHERDS PIE



Chicken Shepherds Pie image

I made this last night for the family and they loved it. I was trying to make something like a pot pie without the crust that was simple. I will definitely be making this again. Enjoy!

Provided by Christine Schnepp

Categories     Savory Pies

Time 1h15m

Number Of Ingredients 14

3 boneless chicken breasts (cooked & shredded)
1 cup frozen peas and carrots
2 cans cream of chicken soup
1 cup milk
1/4 cup diced onion
3 minced garlic cloves
2 tbsp butter
2 tbsp flour
salt and pepper
POTATOES
4 large potatoes
1/2 cup half and half
2-3 tbsp butter
salt and pepper

Steps:

  • 1. Preheat oven to 350 degrees. I boil my chicken in water with salt and bay leaves for about 30 minutes on the stove top. I find the chicken is easier to shred that way. You can cook it however you like though. Peel and chop potatoes and boil in salted water for 20-25 minutes. In the meantime, add onions, garlic, and butter to a small sauce pan. Simmer for about 5 minutes then add flour to make a roux. Set aside. Heat soup, milk, and salt and pepper in a separate pan. Drain potatoes, place back in pot and mash with butter and half and half. Salt and pepper to taste. Mix chicken, peas and carrots, soup mix, and the roux together and pour into a casserole dish sprayed with non stick cooking spray. Top with potatoes. Place in the oven and bake for 45 minutes.
  • 2. ***Optional: Add cheese or bread crumbs to the top.

CHICKEN SHEPHERD'S PIE



Chicken Shepherd's Pie image

Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3.6 ounces) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups 2% milk
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn

Steps:

  • In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions. , Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened. , Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 316 calories, Fat 13g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 660mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.

CHICKEN DIJON SHEPHERD'S PIE



Chicken Dijon Shepherd's Pie image

Dinner for five in under an hour? This creamy potato-topped casserole is the answer.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 5

Number Of Ingredients 13

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup coarsely chopped onions (2 medium)
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (12 oz) chicken gravy
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme leaves
1 1/4 cups water
3/4 cup milk
1/4 cup sour cream
1/2 teaspoon garlic salt
2 cups plain mashed potato mix (dry)
Paprika

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
  • Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
  • Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g

CHICKEN PAPRIKA SHEPHERD'S PIE



Chicken Paprika Shepherd's Pie image

Take a homey spin on chicken breasts using mashed potatoes and veggies in a one-dish meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 9

1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
1 tablespoon butter
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 1/2 cups frozen mixed vegetables
1 jar (12 oz) home-style chicken gravy
2 1/4 teaspoons paprika
1/2 cup sour cream

Steps:

  • Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using water, milk and butter.
  • Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
  • Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
  • Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.

Nutrition Facts : Calories 490, Carbohydrate 37 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 5 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 1/2 g

CHICKEN SHEPHERD'S PIE



Chicken Shepherd's Pie image

Provided by Food Network Kitchen

Time 55m

Number Of Ingredients 11

2 Yukon gold potatoes, peeled and cut into large pieces (about 12 ounces )
Kosher salt
6 tablespoons unsalted butter
1 medium onion, chopped
2 tablespoons all-purpose flour
3 large ripe tomatoes, cored, and diced
1 cup low-sodium chicken broth
1 cooked rotisserie chicken, (about 2 pounds)
1 (10-ounce) package frozen chopped spinach, thawed and excess moisture squeezed-out
1 cup loosely packed grated Cheddar cheese
1 large egg yolk

Steps:

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

Nutrition Facts : Calories 598, Fat 33 grams, SaturatedFat 19 grams, Cholesterol 190 milligrams, Sodium 624 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 37 grams

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