Chicken Shepherds Pie With Kale Mash Recipes
CHICKEN SHEPHERD'S PIE
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
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 SHEPHERD'S PIE
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
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.
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- In a large pot of lightly salted water (I add a hearty pinch of coarse kosher salt to the pot), boil the potatoes until slightly tender but still firm, 7-9 minutes, depending on the size of the potatoes. Add the kale to the pot and simmer for 5-6 minutes. Drain into a colander and return to the pot. Add the garlic powder, butter and sour cream. Lightly mash, adding milk, a tablespoon or two at a time, until the potato-kale mixture is mashed and creamy (you can leave it as chunky or smooth as you want depending on your texture preference) - it should be spreadable without being too thin.
- While the potatoes are boiling, get started on the filling. In another 3 or 4-quart pot, melt the 3 tablespoons butter over medium heat and add the shallots (or onions), garlic, and carrots. Stir well. Cover the pot and cook the vegetable mixture, stirring occasionally and moderating the heat to prevent sticking, for 8-10 minutes, until the carrots are slightly tender (they'll cook more in the next couple of steps).
- Sprinkle the flour over the vegetable mixture and cook for 1-2 minutes, stirring often. Slowly add the chicken broth, whisking vigorously as it is added to prevent clumping - it helps to add 1/2 cup at at time, slowly, and let it bubble and thicken before adding more broth. Once all the broth is added and the sauce is smooth, whisk in the milk. Stirring constantly, bring the mixture to a simmer, and cook until the sauce is slightly thickened, 2-3 minutes.
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