CHICKEN DIJON SHEPHERD'S PIE
Dinner for five in under an hour? This creamy potato-topped casserole is the answer.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
- Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
- In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
- Bake uncovered 25 to 30 minutes or until bubbly.
Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g
CHICKEN SHEPHERD'S PIE
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
Time 50m
Yield 6 servings.
Number Of Ingredients 12
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, Fat 13g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 660mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein.
CHICKEN SHEPHERD'S PIE
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 11
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, Fat 33 grams, SaturatedFat 19 grams, Cholesterol 190 milligrams, Sodium 624 milligrams, Carbohydrate 35 grams, Fiber 5 grams, Protein 37 grams
CHICKEN AND GARLIC-HERB POTATO SHEPHERDS PIE
Chicken and Garlic-Herb Potato Shepherds Pie
Provided by The Rachael Ray Staff
Number Of Ingredients 30
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
CHICKEN SHEPHERDS PIE
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!
Provided by Christine Schnepp
Categories Savory Pies
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees. I boil my chicken in water with salt and bay leaves for about 30 minutes on the stove top. I find the chicken is easier to shred that way. You can cook it however you like though. Peel and chop potatoes and boil in salted water for 20-25 minutes. In the meantime, add onions, garlic, and butter to a small sauce pan. Simmer for about 5 minutes then add flour to make a roux. Set aside. Heat soup, milk, and salt and pepper in a separate pan. Drain potatoes, place back in pot and mash with butter and half and half. Salt and pepper to taste. Mix chicken, peas and carrots, soup mix, and the roux together and pour into a casserole dish sprayed with non stick cooking spray. Top with potatoes. Place in the oven and bake for 45 minutes.
- 2. ***Optional: Add cheese or bread crumbs to the top.
CHICKEN SHEPHERD'S PIE
This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.
Provided by Karyn Knight
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 556.2 calories, Carbohydrate 60.1 g, Cholesterol 99 mg, Fat 20.7 g, Fiber 7.5 g, Protein 33.7 g, SaturatedFat 10.9 g, Sodium 446.4 mg, Sugar 5.1 g
STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
MUMMY BOOME'S TRADITIONAL SHEPHERDS PIE
Steps:
- Preheat oven at 400 degrees F.
- Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
- Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.
CHICKEN DIJON
Baked chicken in a creamy Dijon sauce.
Provided by Dawn Ash
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, brown chicken in butter/margarine for about 15 to 20 minutes or until cooked through and juices run clear. Remove from skillet and place on a warm oven-proof platter.
- Preheat oven to 150 degrees F (65 degrees C).
- Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 10 minutes until sauce is a little thick. Stir in mustard and heat through.
- Pour mustard sauce over chicken breasts. Put platter in warm preheated oven for about 10 to 15 minutes, then serve!
Nutrition Facts : Calories 267.5 calories, Carbohydrate 5.9 g, Cholesterol 102.5 mg, Fat 13.6 g, Fiber 0.1 g, Protein 28.6 g, SaturatedFat 8 g, Sodium 338 mg, Sugar 0.1 g
CHICKEN DIJON SHEPHERDS PIE
Make and share this Chicken Dijon Shepherds Pie recipe from Food.com.
Provided by mommyoffour
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- Spray skillet with nonstick cooking spray.
- Add chicken and onions; cook and stir until chicken is browned and no longer pink in center.
- Stir in all remaining filling ingredients, mix well.
- Spoon into ungreased 8 inch square glass baking dish.
- Bring water to boil in medium saucepan.
- Remove from heat.
- Stir all remaining topping ingredients except paprika, mix well.
- Spoon topping over chicken mixture.
- Sprinkle with paprika.
- Bake at 350 for 25 to 30 minutes.
Nutrition Facts : Calories 454.3, Fat 13.3, SaturatedFat 5.4, Cholesterol 84.6, Sodium 826.7, Carbohydrate 48.2, Fiber 7.4, Sugar 3.5, Protein 37.4
CHICKEN SHEPHERD'S PIE
I can't believe this recipe isn't already posted. But maybe it's so simple, people do it without thinking about it. At our house, this is one of our favorite things to do with leftover chicken.
Provided by Terri Newell
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 4
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.
SWISS DIJON CHICKEN
A sheet pan chicken recipe that's easy and delicious
Provided by Judith Hannemann
Categories Main Main Course
Number Of Ingredients 9
Steps:
- Preheat oven to 425F/220C. Spray a baking sheet (one with sides) with non-stick spray.
- Mix sauce ingredients in a small bowl.
- Mix the salt and pepper and sprinkle over chicken breasts. Place chicken breast on prepared pan and cover it with the sauce. Then distribute cheese over t=he chicken breasts.
- Bake for 30-35 minutes or until the chicken tests done--juices run clear and/or it is 165F/75C.
Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 27 g, Protein 33 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 97 mg, Sodium 683 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 5 g
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- In a large pot cover the potatoes with salted water, then bring to a boil. Cook the potatoes until tender, 20 to 25 minutes. Drain the potatoes then mash together with the milk and butter. Season with salt and pepper to taste and reserve.
- In a large heavy pot, heat the butter over medium high heat until hot. Brown the chicken, in batches if necessary, turning occasionally with tongs, about 6 minutes per batch. Transfer the chicken to a plate. Add the onion, celery and carrot and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the flour and cook, 3 minutes. Add the chicken with any accumulated juices back to the pot. Stir in the stock and bring to a simmer. Simmer the chicken until it is cooked and the sauce is thickened, about 10 minutes. Transfer the filling to a 3-quart baking dish. Top the chicken with the potatoes.
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