Chicken Shepherds Pie Recipes

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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

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 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 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

HERBED CHICKEN SHEPHERD'S PIE



Herbed Chicken Shepherd's Pie image

Green beans, chicken, herbs, a creamy sauce, and mashed potatoes are the foundation of this variation of a classic comfort food. I have made this my wife and for her family and all have enjoyed it.

Provided by Catman-do

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
⅔ cup diced onion
1 clove garlic, minced
1 pound cooked, shredded chicken
1 (6 ounce) can chopped green chilies
1 ½ teaspoons chopped rosemary leaves
½ teaspoon ground thyme
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup evaporated milk
2 cups canned green beans
4 cups mashed potatoes
¼ cup grated Parmesan cheese
1 teaspoon dried basil

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.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 37 g, Cholesterol 78 mg, Fat 18.9 g, Fiber 4 g, Protein 27.1 g, SaturatedFat 6.2 g, Sodium 1342.1 mg, Sugar 7.6 g

CHICKEN SHEPHERD'S PIE



Chicken Shepherd's Pie image

I can't believe this recipe isn't already posted. But maybe it's so simple, people do it without thinking about it. At our house, this is one of our favorite things to do with leftover chicken.

Provided by Terri Newell

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs potatoes, peeled and diced
3 cups diced cooked chicken
10 ounces cream of chicken soup
2 cups frozen mixed vegetables, thawed

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.

CURRIED CHICKEN SHEPHERD'S PIE



Curried Chicken Shepherd's Pie image

Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter, divided
1 cup frozen peas and carrots
3 tablespoons all-purpose flour
1 teaspoon curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
1/4 teaspoon paprika

Steps:

  • In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer., Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper., Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 410 calories, Fat 19g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1025mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

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

Traditionally shepherd pie is made from lamb (hence shepherd) but since I don't eat red meat, I'm making it with chicken. You can use lamb if you wish. Vegetarian can replace the meat with variety of beans or TVP. You may use dried herbs if you don't have fresh herbs. Mushroom I used comes in a can and is sliced and pre-made in butter sauce

Provided by Chef floWer

Categories     Lunch/Snacks

Time 1h5m

Yield 1 pie 22 cm pan

Number Of Ingredients 20

200 g shortcrust pastry dough, frozen ready made (equals to 1 sheet, please defrosted)
2 tablespoons olive oil
1 onion, chopped
1 carrot, thinly sliced
1 celery rib, thinly sliced
1 (260 g) can mushrooms, sliced in butter sauce
1/2 cup English pea, tiny variety if frozen defrosted
1 garlic clove, chopped
1 tablespoon Worcestershire sauce
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
1/4 teaspoon fresh thyme, crumbled leaf
1 dash marjoram
2 cups cooked chicken, shredded
salt and pepper
230 g potatoes (floury variety)
1/8 teaspoon salt
1/3 cup milk
20 g butter
1/8 teaspoon nutmeg

Steps:

  • Preheat oven to 180°C / 350°F.
  • To make mash potato: Boil the potatoes in salted water, drain, add milk gradually, butter, season with pinch of nutmeg and mash (The mash needs to be lightened to prevent it from sinking into the meat) Set aside.
  • To make the filling: In a large pan set over low heat, add oil and heat the oil until sizzling. Add the onions, carrots, celery, peas and garlic. Sauté until the onions are transparent and the carrots begin to soften, about 10 minutes.
  • Remove from the heat and stir in the mushrooms in butter sauce, Worcestershire sauce, rosemary, sage, thyme, marjoram, shredded chicken and salt & pepper to taste. Allow to cool.
  • Place the shortbread pastry into a pie tin. Don't cut the pastry yet, pour over cooled chicken filling, remove excess pastry by cutting the edge set aside.
  • Spread your mash potato over chicken filling and scored with a fork or you can use an icing kit.
  • Bake for 30 to 40 minutes or until the topping is golden and the sauce is hot and bubbly.
  • Allow to cool for 15 minutes before serving.

Nutrition Facts : Calories 2328.9, Fat 135.6, SaturatedFat 38.5, Cholesterol 264.1, Sodium 2039.5, Carbohydrate 177.8, Fiber 18.7, Sugar 20, Protein 102.2

WEST INDIES SHEPHERD'S PIE



West Indies Shepherd's Pie image

Shepherd's pie is usually made with ground lamb, but it's easily riffed on. This ground chicken version adds ginger, habanero, lime, and Angostura bitters.

Provided by Brigid Washington

Categories     Potato     Garlic     Milk/Cream     Butter     Pepper     Chicken     Green Onion/Scallion     Lime     Chile Pepper     Bitters     Onion     Tomato     Carrot     Ginger     Thyme     Cheddar

Yield 4 servings

Number Of Ingredients 24

Potatoes
2 lb. Yukon Gold potatoes, scrubbed, cut into 2" pieces
1 tsp. kosher salt, plus more
4 garlic cloves, finely chopped
½ cup whole milk
4 Tbsp. unsalted butter
¼ tsp. coarsely ground black pepper
Filling and assembly
1 lb. ground chicken
3 scallions, thinly sliced
Zest of 1 lime
½ habanero chile, seeds removed, finely chopped
1 Tbsp. Angostura bitters
1½ tsp. kosher salt
½ tsp. coarsely ground black pepper
2 Tbsp. vegetable oil
1 medium sweet onion (such as Vidalia, Walla Walla, or Maui), finely chopped
8 large garlic cloves, finely chopped
1 medium tomato, coarsely chopped
2 medium carrots, peeled, finely chopped
1 1" piece ginger, peeled, finely chopped
¼ cup ketchup
1 Tbsp. chopped thyme
2 oz. white cheddar cheese, coarsely grated (about ½ cup)

Steps:

  • Potatoes
  • Place potatoes in a large pot and pour in water to cover by 1"; season generously with salt. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes.
  • Drain potatoes and return to pot. Add garlic, milk, butter, pepper, and 1 tsp. salt. Using a potato masher or pastry cutter, mash potatoes until smooth. Cover and set aside.
  • Filling and assembly
  • While potatoes are cooking, mix chicken, scallions, lime zest, habanero, bitters, salt, and pepper in a medium bowl with a fork to combine. Let sit 10 minutes.
  • Preheat oven to 375°. Heat oil in a large skillet with a lid over medium. Add chicken mixture and cook, breaking up with a wooden spoon and stirring often, until no longer pink, about 4 minutes. Add onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in tomato, carrots, ginger, ketchup, thyme, and 1 cup water. Bring to a simmer, then cover and cook, stirring occasionally and adjusting heat as needed to maintain a simmer, until filling is thickened slightly and carrots are softened, 10-12 minutes.
  • Transfer filling to a 3-qt. baking dish and spread into an even layer. Spoon reserved mashed potatoes over and smooth into an even layer; sprinkle cheese on top. Bake shepherd's pie until filling is bubbling around the edges and cheese is melted, about 20 minutes.
  • Heat broiler. Broil pie until cheese is beginning to brown, about 4 minutes. Let sit 10 minutes before serving.

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From saskatchewanchicken.ca
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CHICKEN AND BROCCOLINI SHEPHERD'S PIE | RECIPE - RACHAEL RAY SHOW
Pull chicken meat into bite-sized pieces and strain stock. Preheat oven to 400°F. To roast the garlic, cut the ends of the garlic bulbs off to expose the garlic cloves, drizzle with EVOO and season with salt and pepper. Place garlic on foil and top with rosemary, wrap tightly in a foil pouch and roast until tender and light golden in color, 45 ...
From rachaelrayshow.com
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CHICKEN SHEPHERD'S PIE RECIPE - THE GRACIOUS WIFE
2015-02-21 Meanwhile, melt ⅔ cup butter in a different saucepan or stock pot over medium heat. Add onions and saute until onions are translucent. Add ⅔ cups flour to the butter and onions. Stir to combine and allow to cook for another 2 minutes. Add chicken broth a little at a time, stirring constantly to prevent lumps. Add 1 cup of milk and stir ...
From thegraciouswife.com
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MENU OF MUSINGS
The shepherd’s pie recipe is perfect as I bought corn and peas at the store for $.20 total! Cottage pie or shepherd’s pie is a meat pie with a crust of mashed potato. The term cottage pie is known to have been in use in 1791, when the potato was being introduced as an edible crop affordable for the poor (cf. “cottage” meaning a modest ...
From menuofmusings.com
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CHICKEN SHEPHERD'S PIE RECIPE - IAN KNAUER | FOOD & WINE
Cook the potatoes until tender, 20 to 25 minutes. Drain the potatoes then mash together with the milk and butter. Season with salt and pepper to taste and reserve. Advertisement. Step 2. In a ...
From foodandwine.com
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CHICKEN SHEPHERD'S PIE - HEALTHY SEASONAL RECIPES
2021-11-19 Heat butter in a 9-inch cast-iron skillet or stove-to-oven casserole over medium high heat. Add leek and cook, stirring often until softened and starting to brown, 3 to 5 minutes. Sprinkle flour over the leeks and stir to coat. Stir in stock (or …
From healthyseasonalrecipes.com
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SHEPHERD'S PIE - PREPPY KITCHEN
2020-02-08 Instructions. •Heat oil in a medium skillet over medium heat. Add chicken; sprinkle with salt, fennel, and peppers. Cook, breaking apart with a wooden spoon, until slightly browned and crumbly, about 5 minutes. Add peas, carrots, onion, garlic, tomato paste, and Worcestershire sauce to skillet.
From preppykitchen.com
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CHICKEN & MUSHROOM SHEPHERD'S PIE RECIPE | EATINGWELL
Preheat oven to 400degrees F. Coat an 8-inch-square pan or similar 2-quart baking dish with cooking spray. Step 3. To prepare filling: Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, thyme and 1/4 teaspoon salt; cook, stirring frequently, until the mushrooms are starting to brown, 7 to 9 minutes.
From eatingwell.com
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SHEPHERD’S PIE RECIPE | THE CHICKEN CHICK®
Assemble Spread half of the mashed potatoes into the bottom of a 9 x13″ casserole dish.Layer beef/onion mixture on top of potatoes. Evenly spread creamed corn over top of beef.
From the-chicken-chick.com
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LENTIL & GROUND CHICKEN SHEPHERD’S PIE | CHICKEN.CA
Steps. Preheat oven to 350°F (175°C). Rinse canned lentils under cold running water to remove starch and some of the salt. Drain and set aside. Heat oil over medium-high heat in a skillet. Dice onions and mince garlic. Sauté in pan until softened – about 4 minutes. Stir in ground chicken.
From chicken.ca
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Top Asked Questions

What is chicken Shepherd’s Pie?
Chicken Shepherd’s Pie is a creamy curry based chicken and vegetables that are topped with a layer of mashed potatoes and baked in the oven to a crispy top. This Chicken Shepherd’s pie is one that you don’t want to miss out on making.
What can I do with leftover chicken Shepherd's pie?
Chicken Shepherd's Pie is an easy dinner idea with chicken and vegetables smothered in a savory gravy filling and topped with mashed potatoes. This is a great recipe for leftover chicken or mashed potatoes. Preheat oven to 450 degrees. Pat the chicken dry and season with salt/pepper.
How do you make a chicken and peas casserole?
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.
What is the best way to cook frozen chicken patties?
Melt butter in a large saute pan over medium high heat. Add onion and saute stirring often to soften, about 3 minutes. Add garlic and cook 1 more minute. Add flour and stir until no lumps remain. Cook for another minute. Add frozen vegetables and chicken and mix well. Stir in broth, wine, salt, pepper and poultry seasoning until well combined.

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