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
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
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
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
EASY SHEPHERD'S PIE
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Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
- Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 435.3 calories, Carbohydrate 31.6 g, Cholesterol 88.8 mg, Fat 24.6 g, Fiber 5.6 g, Protein 24.2 g, SaturatedFat 11.9 g, Sodium 771.5 mg, Sugar 1.1 g
UPDATED SHEPHERDS PIE
An easy shepherd's pie made with lean ground beef has a light but flavorful layer of creamy mashed potatoes on top.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips Kraft Natural Shredded Cheese
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
- Heat oven to 375 degrees F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.
- Spoon meat mixture into 8-inch square baking dish; cover with potatoes.
- BAKE 18 min. Top with remaining cheese; bake 2 min. or until melted.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 36 g, Cholesterol 68.5 mg, Fat 9.6 g, Fiber 6.1 g, Protein 26 g, SaturatedFat 5 g, Sodium 284.7 mg, Sugar 4 g
CHICKEN DIJON SHEPHERD'S PIE
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
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
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.
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
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
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
CHICKEN POTATO PIE - SHEPHERD'S PIE
This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!
Provided by Rita1652
Categories Curries
Time 35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Spray a pie pan with pam.
- Layer chicken in bottom of pan.
- Follow with all the veggies except the mashed potatoes.
- Mix curry with soup and spread over vegies.
- Spread potatoes over veggies to seal in all.
- Add dabs of butter over potatoes sprinkle with paprika and cheese.
- Bake 25 minutes 350 degrees.
- Slice, serve, and enjoy!
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.
WEEKNIGHT SHEPHERD'S PIE
Canned potatoes make wholesome, homemade meals like this classic Shepherd's Pie a reality any night of the week.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch skillet over medium heat, in hot oil, cook onion and garlic 5 minutes or until softened, stirring occasionally. Remove to plate.
- In same skillet over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. Add flour; cook 1 minute. Add stewed tomatoes and thyme. Over high heat, heat to boiling; reduce heat to low. Simmer uncovered 10 minutes to blend flavors, stirring occasionally. Stir in peas and carrots.
- Preheat oven to 450 degrees F. Spoon mixture into greased deep-dish pie plate or baking dish. Toss sliced potatoes with butter. Arrange potatoes in center of casserole, overlapping slightly. Bake 10 to 15 minutes or until potatoes are lightly golden.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 21.4 g, Cholesterol 50.5 mg, Fat 15.6 g, Fiber 3.7 g, Protein 15.6 g, SaturatedFat 5.9 g, Sodium 544.2 mg, Sugar 3.5 g
CREAMY SHEPHERD'S PIE
This creamy shepherds pie is delicious. My hubby loves it and calls it gourmet shepherds pie. Wonderful on a cold day!
Provided by Miss Diggy
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger with onion.
- Add cream of mushroom soup, sour cream, salt, pepper, mustard powder, and milk.
- Let simmer for about 2 minutes.
- Then in a 2 qt casserole dish layer half of the potatoes, then half of the green beans, and then half of the hamburger sauce.
- Repeat.
- Sprinkle on the cheese and bake at 375 for 45 minutes.
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