RECIPE FOR LEFTOVER CHICKEN AND MASHED POTATOES RECIPES

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TURKEY SHEPHERD'S PIE WITH LEFTOVER MASHED POTATOES RE…



Turkey Shepherd's Pie with Leftover Mashed Potatoes Re… image

Provided by Robin Miller : Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 10

2 cups leftover turkey meat
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 bay leaves
1 teaspoon dried thyme
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups leftover mashed potatoes
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • In a large saucepan, combine turkey, carrots, celery, onion, bay leaves, and thyme. Pour over chicken broth and set pan over high heat. Bring to a boil. Reduce heat to medium and simmer 5 minutes, until liquid reduces slightly. Remove bay leaves. Remove from heat and stir in peas.
  • Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon mashed potatoes over top and, using the back of a spoon, make an even layer.
  • Place pie on a baking sheet and bake 15 minutes, until top is golden brown and filling is bubbly.
  • Serving suggestion: Serve the pie with a bagged green salad.

CHICKEN POT PIE WITH MASHED POTATOES RECIPE | FOOD NETWORK



Chicken Pot Pie with Mashed Potatoes Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 6 servings

Number Of Ingredients 30

2 tablespoons unsalted butter
2 Yukon gold potatoes, diced
2 onions, diced
2 leeks, diced
1 carrot, diced
2 teaspoons minced garlic
1/2 cup white wine
1 1/2 cups chicken stock, recipe follows
1 cup milk
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 tablespoon vegetable oil
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh Italian parsley leaves
5 Yukon gold potatoes, diced
3/4 cup heavy cream
1/4 cup unsalted butter
Kosher salt and freshly ground black pepper
5 pounds chicken bones, well rinsed
20 cups cold water
2 carrots, chopped
2 onions, chopped
2 stalks celery, cut into 2-inch pieces
1 stalk leek, sliced into 2-inch pieces
3 sprigs fresh Italian parsley
1 sprig fresh thyme
2 bay leaves
1/2 teaspoon whole black peppercorns
3 cloves garlic, smashed

Steps:

  • Preheat the oven to 400 degrees F. 
  • In a medium skillet melt the butter over medium high heat, saute the potatoes, onions, leeks, carrots, and garlic until golden. Add the white wine and simmer for 1 minute. Add the chicken stock and simmer for 20 minutes until the vegetables are tender. Mix the flour and milk until smooth and add to the vegetables, and cook until thickened. Season, to taste, with salt and pepper. Season the chicken with salt and pepper. In a large skillet heat the oil over high heat and sear the chicken until golden. Cut seared chicken into 1/2 inch chunks and add it, the thyme, and parsley to the vegetables and set side. 
  • For the topping: Put the potatoes in a large pot and cover with water, season with salt. 
  • Over high heat bring to a boil and simmer until tender. Drain the potatoes and let them sit for 5 minutes to steam dry. Put the potatoes through a food mill. Warm the cream and stir into the potatoes. Mix in the butter. Season, to taste. 
  • To assemble the pot pies fill 6 ramekins with 1 cup of filling each and top with the mashed potatoes. Bake for 30 minutes.
  • Place the chicken bones in a stock pot and cover with the cold water. Bring to a boil, skimming the fat and foam from the surface of the stock. Add the carrots, onions, celery, leek, parsley, thyme, bay leaves, black peppercorns, and garlic. Reduce the heat to medium low and simmer for 2 hours. Strain the stock into a container. Cool and refrigerate. Store in a tightly covered container for 5 days in the refrigerator or freeze for 1 month. 

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