Tuscan Chicken Shepherds Pie Recipes

30-MINUTE TUSCAN CHICKEN SHEPHERD'S PIE

Steps:

• Peel and cut potatoes into ½" pieces, place in a saucepan with enough water to cover potatoes and 1 tablespoon kosher salt. Cover and place on high heat and allow to boil. While potatoes are cooking, place a large skillet over medium high heat with olive oil in it. Add chicken and stir. Grate onion and add to pan. Stir to combine. Using a garlic press, mince garlic and add to pan. Add 1 teaspoon salt and ½ teaspoon pepper, stir to combine. Preheat oven to broil. Meanwhile, in a small saucepan over medium heat whisk 2 Tbsp butter and flour and allow to cook for 3 minutes. Add chicken broth and poultry seasoning. Whisk to combine and cook for 2-3 minutes until thickened. Add corn and beans to chicken mixture, pour gravy on top. Stir to combine. Drain potatoes, add 2 Tbsp butter, cream cheese, sour cream, ¼ cup milk, 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper to pan and pour potatoes on top. Mash and combine with potato masher. Add ½ of cheese, stir to combine. Spread mashed potatoes over top of the chicken mixture. Spread evenly to edges of pan. Sprinkle remaining cheese over top. Place pan in oven under broiler until cheese is golden brown and bubbly. 1-3 minutes. Keep a close eye on cheese. Remove from oven, sprinkle with parsley, serve and enjoy.

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 SHEPHERD'S PIE

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.