Herbed 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 AND GARLIC-HERB POTATO SHEPHERDS PIE

Steps:

• Preheat the broiler, place an oven rack at the center of the oven
• Place the potatoes in a medium pot and cover with cold water
• Bring to a boil, salt the water and cook until tender, 12-15 minutes
• While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO
• Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes
• Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions
• Season the veggies with salt and pepper and cook until tender, about 2 minutes
• Scoot the vegetables over to one side and melt in the butter
• Sprinkle the flour over the butter and cook for about 1 minute, stirring
• Whisk in the white wine, cook 1 minute, then whisk in the chicken stock and cook for 1 minute to thicken
• Season the sauce with mustard and tarragon then salt and pepper to taste
• Pour the sauce and vegetables over the chicken in the casserole and combine
• Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper
• Spread the potatoes over the chicken in the casserole dish
• Put the dish under your broiler until the top is golden brown, 3-5 minutes
• Garnish with paprika

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 SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm., Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves., Transfer beef mixture to a greased 11x7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.