Herbed Chicken Shepherds Pie Recipes

CHICKEN SHEPHERD'S PIE

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.

CHICKEN AND GARLIC-HERB POTATO SHEPHERDS PIE

Steps:

• Preheat the broiler, place an oven rack at the center of the oven
• Place the potatoes in a medium pot and cover with cold water
• Bring to a boil, salt the water and cook until tender, 12-15 minutes
• While the potatoes are cooking, place a large skillet over medium-high heat with about 1 tablespoon of EVOO
• Add the chicken, season it with salt and pepper and cook until golden brown and cooked through, 6-7 minutes
• Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas, and scallions
• Season the veggies with salt and pepper and cook until tender, about 2 minutes
• Scoot the vegetables over to one side and melt in the butter
• Sprinkle the flour over the butter and cook for about 1 minute, stirring
• Whisk in the white wine, cook 1 minute, then whisk in the chicken stock and cook for 1 minute to thicken
• Season the sauce with mustard and tarragon then salt and pepper to taste
• Pour the sauce and vegetables over the chicken in the casserole and combine
• Drain the potatoes and return them to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk or chicken stock, salt and pepper
• Spread the potatoes over the chicken in the casserole dish
• Put the dish under your broiler until the top is golden brown, 3-5 minutes
• Garnish with paprika

CHICKEN SHEPHERD'S PIE

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.

HERBED CHICKEN SHEPHERD'S PIE

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.

HERBED SHEPHERD'S PIE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm., Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves., Transfer beef mixture to a greased 11x7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.

CHICKEN SHEPHERD'S PIE

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.

ENGLISH COTTAGE-SHEPHERD'S PIE WITH HERBS

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, cook ground beef and onion over medium-high heat until beef is very well browned, about 10-15 minutes. Stir in the sliced mushrooms and package of frozen peas & carrots. Stir well and heat through.
• To the meat mixture, add the gravy packet and 1 1/4 cups water or dry red wine, the rosemary & thyme, and the black pepper. Stir well to combine. Bring mixture to the boil over medium-high heat. Boil and stir for 2-3 minutes (gravy mixture will thicken when cool).
• Turn beef mixture into a greased large and deep casserole dish (I use the crock liner of my 4 quart crock pot). Top with potatoes, cheese and tomato slices.
• Cover and bake at 350 degrees for 30 minutes. Uncover, and cook an additional 10-15 minutes, until hot and bubbly.
• Serve with Parmesan cheese for topping at the table, along with a glass of cider or ale (we like Guinness Extra Stout), if desired!
• Note: To freeze, omit the cheese and tomato. Do not bake. To cook, defrost in refrigerator overnight, add cheese and tomato, and bake as directed, adding about 20 minutes to the baking time to compensate for the chilled food.

CHICKEN SHEPHERD'S PIE

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.