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
30-MINUTE TUSCAN CHICKEN SHEPHERD'S PIE
Peel and cut potatoes into ½" pieces, place in a saucepan with enough water to cover potatoes and 1 tablespoon kosher salt. Cover and place on high heat and
Provided by Donna Elick
Time 25m
Yield 8
Number Of Ingredients 18
Steps:
- Peel and cut potatoes into ½" pieces, place in a saucepan with enough water to cover potatoes and 1 tablespoon kosher salt. Cover and place on high heat and allow to boil. While potatoes are cooking, place a large skillet over medium high heat with olive oil in it. Add chicken and stir. Grate onion and add to pan. Stir to combine. Using a garlic press, mince garlic and add to pan. Add 1 teaspoon salt and ½ teaspoon pepper, stir to combine. Preheat oven to broil. Meanwhile, in a small saucepan over medium heat whisk 2 Tbsp butter and flour and allow to cook for 3 minutes. Add chicken broth and poultry seasoning. Whisk to combine and cook for 2-3 minutes until thickened. Add corn and beans to chicken mixture, pour gravy on top. Stir to combine. Drain potatoes, add 2 Tbsp butter, cream cheese, sour cream, ¼ cup milk, 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper to pan and pour potatoes on top. Mash and combine with potato masher. Add ½ of cheese, stir to combine. Spread mashed potatoes over top of the chicken mixture. Spread evenly to edges of pan. Sprinkle remaining cheese over top. Place pan in oven under broiler until cheese is golden brown and bubbly. 1-3 minutes. Keep a close eye on cheese. Remove from oven, sprinkle with parsley, serve and enjoy.
Nutrition Facts :
CHICKEN SHEPHERD'S PIE
Traditionally shepherd pie is made from lamb (hence shepherd) but since I don't eat red meat, I'm making it with chicken. You can use lamb if you wish. Vegetarian can replace the meat with variety of beans or TVP. You may use dried herbs if you don't have fresh herbs. Mushroom I used comes in a can and is sliced and pre-made in butter sauce
Provided by Chef floWer
Categories Lunch/Snacks
Time 1h5m
Yield 1 pie 22 cm pan
Number Of Ingredients 20
Steps:
- Preheat oven to 180°C / 350°F.
- To make mash potato: Boil the potatoes in salted water, drain, add milk gradually, butter, season with pinch of nutmeg and mash (The mash needs to be lightened to prevent it from sinking into the meat) Set aside.
- To make the filling: In a large pan set over low heat, add oil and heat the oil until sizzling. Add the onions, carrots, celery, peas and garlic. Sauté until the onions are transparent and the carrots begin to soften, about 10 minutes.
- Remove from the heat and stir in the mushrooms in butter sauce, Worcestershire sauce, rosemary, sage, thyme, marjoram, shredded chicken and salt & pepper to taste. Allow to cool.
- Place the shortbread pastry into a pie tin. Don't cut the pastry yet, pour over cooled chicken filling, remove excess pastry by cutting the edge set aside.
- Spread your mash potato over chicken filling and scored with a fork or you can use an icing kit.
- Bake for 30 to 40 minutes or until the topping is golden and the sauce is hot and bubbly.
- Allow to cool for 15 minutes before serving.
Nutrition Facts : Calories 2328.9, Fat 135.6, SaturatedFat 38.5, Cholesterol 264.1, Sodium 2039.5, Carbohydrate 177.8, Fiber 18.7, Sugar 20, Protein 102.2
TUSCAN-STYLE SHEPHERD'S PIE
Another wonderful meatless meal that is high in protein and fiber and low in fat. Cannellini beans are often referred to as white kidney beans and are often used in minestrone. This recipe came from "Forks Over Knives: The Cookbook" via the Indianapolis Star.
Provided by Ellen Bales
Categories Savory Pies
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Bring 5 cups of water to a boil in a large saucepan. Whisk in cornmeal, a little at a time. Cook, stirring often, until this polenta mixture is thick and creamy, about 30 minutes. Season with salt and keep warm.
- 2. Place onion, carrot and celery in saucepan and saute over medium heat 5 minutes. Add water 1 to 2 tablespoons at a time to keep vegetables from sticking. Stir in garlic, rosemary and thyme; cook for 3 minutes. Add potatoes and vegetable stock and cook about 15 minutes. Add beans, season with salt and pepper and cook for 5 minutes longer.
- 3. Spoon beans into an 8-inch square baking dish and spread polenta over the top. Bake at 350 degrees for 20 minutes.
- 4. NOTE: Polenta takes the place of mashed potatoes in this pie.
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
ITALIAN SHEPHERD'S PIE
For a stick-to-your-ribs main dish that's deliciously different, give this pie a try! The Italian sausage goes so well with mashed potatoes, and both get a new twist served in a crust and cut into wedges. My family is always glad to see me preparing this dish. -Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 7 minutes. Remove from the oven and remove foil; set aside. Reduce heat to 350°. , In a large skillet, cook sausage until no longer pink; drain well on paper towels. Place cottage cheese and egg in a blender; cover and process until smooth. Transfer to a large bowl; stir in potatoes, sour cream, oregano, salt and pepper., Place sausage in pastry shell; top with potato mixture. Drizzle with butter. Bake for 50-60 minutes or until a thermometer reads 160°. Sprinkle with cheese; let stand until melted. Garnish with tomatoes tossed with minced parsley if desired.
Nutrition Facts : Calories 353 calories, Fat 23g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 743mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.
HERBED CHICKEN SHEPHERD'S PIE
Green beans, chicken, herbs, a creamy sauce, and mashed potatoes are the foundation of this variation of a classic comfort food. I have made this my wife and for her family and all have enjoyed it.
Provided by Catman-do
Categories Main Dish Recipes Savory Pie Recipes Chicken Pie Recipes
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 429.4 calories, Carbohydrate 37 g, Cholesterol 78 mg, Fat 18.9 g, Fiber 4 g, Protein 27.1 g, SaturatedFat 6.2 g, Sodium 1342.1 mg, Sugar 7.6 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.
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