Chicken And Garlic Herb Potato Shepherds Pie Recipes

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

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.

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.

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.