Chicken Shepherds Pie Recipe

 Chicken Shepherds Pie Recipe


Dive into the comfort of Chicken Shepherd's Pie. A hearty and satisfying dish that's a classic favorite. 
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!

Chicken Shepherds Pie Recipe



Cook time: 45 Min  Prep time: 30 Min  Serves: 6-8
Ingredients
3 boneless chicken breasts, cooked & shredded
1 c frozen peas and carrots
2 can cream of chicken soup (10.5 oz each)
1 c milk
1/4 c diced onion
3 clove garlic, minced
2 Tbsp butter
2 Tbsp all-purpose flour
salt and pepper, to taste
shredded cheese, optional for topping
POTATOES
4 lg potatoes
1/2 c half and half
2-3 Tbsp butter
salt and pepper, to taste
Directions
1. I boil my chicken in water with salt and bay leaves for about 30 minutes. Remove from water and cool. Shred the chicken once cooled and set aside.
2. Peel and chop potatoes. Boil in salted water for 20-25 minutes. Drain potatoes. Place back in pot and mash with butter and half and half. Salt and pepper to taste. Set aside.
3. Preheat oven to 350 degrees. Spray a 3 qt baking dish or a 9x13 dish with cooking spray.
4. In a small skillet, cook onions and garlic in butter for about 5 minutes or until soft.
5. Add flour to make a roux. Cook for about 3-4 minutes and set aside.
6. In a saucepan, heat soups, milk, salt, and pepper.
7. Add the roux mixture and peas and carrots. Stir until incorporated well.
8. Add the shredded chicken to the soup mixture.
9. Spread the soup and chicken mixture into the prepared baking dish.
10. Top with mashed potatoes. Bake in the preheated oven for 45 minutes.
11. If adding the optional cheese, add and put it back into the oven for 10 minutes or until melted.

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