CHICKEN SHEPHERDS PIE RECIPE RECIPES

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CHICKEN SHEPHERD'S PIE RECIPE: HOW TO MAKE IT



Chicken Shepherd's Pie Recipe: How to Make It 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

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

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, FatContent 13g fat (7g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 660mg sodium, CarbohydrateContent 27g carbohydrate (8g sugars, FiberContent 2g fiber), ProteinContent 26g protein.

CHICKEN SHEPHERD'S PIE RECIPE | FOOD NETWORK KITCHEN ...



Chicken Shepherd's Pie Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

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, FatContent 33 grams, SaturatedFatContent 19 grams, CholesterolContent 190 milligrams, SodiumContent 624 milligrams, CarbohydrateContent 35 grams, FiberContent 5 grams, ProteinContent 37 grams

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Calories 389 calories per serving
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