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chicken shepherd's pie

(5)
SuperMom77 avatar
Blue Ribbon Recipe by
Christine Schnepp
@SuperMom77
Sarasota, FL

I made this last night for the family and they loved it. I was trying to make something like a pot pie without the crust that was simple. I will definitely be making this again. Enjoy!

Blue Ribbon Recipe

Thick and creamy, this chicken shepherd's pie is a comforting dish. There are a few steps, but the final result is worth the dirty pots. The chicken and veggie base is held together with a thick, rich sauce. This shepherd's pie's flavors are similar to a pot pie, but instead of a crust, there's buttery homemade mashed potatoes. A bit of melted shredded cheese is a delicious final touch.

— The Test Kitchen @kitchencrew
(5)
yield 6 -8
prep time 2 Hr 10 Min
cook time 45 Min
method Bake

Ingredients For chicken shepherd's pie

  • 3
    boneless chicken breasts
  • 3
    bay leaves
  • 4 lg
    potatoes
  • 4-5 Tbsp
    butter, divided
  • 1/2 c
    half and half
  • salt and pepper, to taste
  • 1/4 c
    diced onion
  • 3 clove
    garlic, minced
  • 2 Tbsp
    all-purpose flour
  • 2 can
    cream of chicken soup (10.5 oz each)
  • 1 c
    milk
  • 1 c
    frozen peas and carrots
  • shredded cheese for topping, optional

How To Make chicken shepherd's pie

  • Boiling chicken breasts with salt and bay leaves.
    1
    Boil the chicken in water with salt and bay leaves for about 30 minutes. Remove from the water and let cool. Shred the chicken and set aside.
  • Cooking potatoes in boiling water.
    2
    Peel and chop the potatoes. Boil in salted water for 20-25 minutes. Drain. Place back in the pot and mash with 2-3 Tbsp butter and the half and half. Salt and pepper to taste. Set aside.
  • Preheating oven to 350 degrees.
    3
    Preheat the oven to 350 degrees F. Spray a 3 qt baking dish or a 9x13 dish with cooking spray.
  • Cooking onion and garlic in a skillet.
    4
    In a small skillet, cook the onions and garlic in the remaining 2 Tbsp butter for about 5 minutes or until soft.
  • Flour added to the skillet for a roux.
    5
    Add the flour to make a roux. Cook, stirring, for about 3-4 minutes and set aside.
  • Heating soups, milk, salt, and pepper.
    6
    In a saucepan, heat the soups and milk. Season with salt and pepper.
  • Adding peas and carrots to roux mixture.
    7
    Add the roux mixture and the peas and carrots. Stir until incorporated well.
  • Adding shredded chicken to the pan.
    8
    Add the shredded chicken to the soup mixture.
  • Mixture poured into a baking dish.
    9
    Spread the soup and chicken mixture into the prepared baking dish.
  • Mashed potatoes on top of the chicken mixture.
    10
    Top with the mashed potatoes. Bake for 45 minutes.
  • Inside of the Chicken Shepherd's Pie.
    11
    If adding the cheese, sprinkle it on top and return the dish to the oven for 10 more minutes or until melted.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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