Chicken Shepherds Pie Recipes

CHICKEN SHEPHERD'S PIE

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.

CHICKEN SHEPHERD'S PIE

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.

HERBED CHICKEN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until onion is soft and translucent, 5 to 7 minutes. Stir chicken, chiles, rosemary, and thyme into onion mixture. Cook and stir until chicken is heated through, about 5 minutes.
• Stir cream of chicken soup and evaporated milk together in a saucepan over medium-high heat until mixture is warm, 3 to 5 minutes.
• Spread green beans into the bottom of an 8-inch square baking dish and pour chicken mixture over the beans. Top chicken layer with cream of chicken soup mixture and spoon mashed potatoes over the top. Sprinkle Parmesan cheese and basil over the mashed potatoes.
• Bake in the preheated oven until potatoes are lightly golden and casserole is heated through, about 20 minutes.

CHICKEN SHEPHERD'S PIE

Steps:

• Cook potatoes until tender. Drain and mash. If desired, whip with butter and milk.
• Spread about half the potatoes in a round 2 litre casserole.
• Mix chicken, soup and vegetables. Spread over potato layer.
• Top with remaining potatoes.
• Bake at 350 until heated through, about 30 minutes.
• We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
• You can substitute an equal amount of chicken gravy for the soup.
• This reheats very well in the microwave. In fact, sometimes I assemble it and put it in the fridge for the next night. Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.

CHICKEN SHEPHERD'S PIE

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.

CHICKEN SHEPHERD'S PIE

Steps:

• For the Filling:
• In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender.
• Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.
• In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes.
• Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking.
• Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes.
• Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.
• Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes.
• The filling may be made 1 day in advance and kept covered and chilled.
• Bring the mixture to room temperature before continuing with the recipe.
• Biscuit crust:
• Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal.
• Add the Cheddar and toss the mixture.
• Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork.
• Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick.
• Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
• Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork.
• Bake the pie in the middle of a preheated 450°F oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.