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.
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
HERBED CHICKEN SHEPHERD'S PIE
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
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
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
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
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
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 SHEPHERD'S PIE
This is a different take on a classic, which I created to suit my fiance, who doesn't like many of the traditional vegetables found in Shepherd's Pie, such as peas. And no pastry crust to fuss with. It's simple and delicious. We pair it with a tossed salad and it's a complete meal. This recipe doubles easily, and usually I make several and freeze them in small batches for quick weeknight meals. Quantities listed below will make enough for one, 9x13" pan. Hope you enjoy it!
Provided by Chef Beek
Categories Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a shallow baking pan with foil and bake the chicken legs, covered loosely with foil, for 35-40 minutes.
- Remove chicken from oven and allow to cool. Once you can handle the chicken, remove the skin and pull the meat from the bones, leaving the meat in small, bite-size chunks.
- Even though you are discarding the chicken skin for this recipe, cooking with the skin on keeps the chicken wonderfully moist.
- Meanwhile, dice peeled potatoes and cook in boiling water until slightly soft and you can poke them easily with a fork.
- Mash potatoes with milk and butter until creamy.
- Season with salt and pepper to taste, and set aside.
- Following the directions on the sauce mix package, combine water with mix in a saucepan over medium heat, stirring constantly until mixture comes to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
- In the 9x13 pan, put chicken pieces, corn and the sauce, and mix well.
- Cover mixture with large spoonfuls of the mashed potatoe, spreading evenly but not flattened, and making sure all the chicken mixture is covered.
- Sprinkle grated cheese on top of potato in a thin layer.
- Cook casserole in a 350 degree oven for approximately 30 minutes or until hot and bubbly.
- Turn the oven to 'broil' and cook for another 5 minutes, to let the top get crusty and golden brown. Enjoy!
- If you make this ahead and freeze, just thaw the casserole in the fridge overnight and pop it in the oven to reheat as above.
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