feasting with friends

Chicken Shepherd’s Pie

chicken shepherd's pieIt was back in 1996 that I began making a version of this Shepherd Pie. How do I remember? Well, I received a cookbook from Kraft [probably free with purchase] that contained “official” recipes of the 1996 Olympians. All of the recipes were supposedly healthy in content. This one originally contained Velvetta – a whopping 1/2 pound of  processed cheese?!?! Not too healthy in my personal judgement. It’s been switched up a bit in my kitchen- the Velveeta has been replaced with 4 ounces of a non-processed cheese and I’ve upped the vegetables. This is a great tasting and an easy to make hearty dinner. 🙂 Perfect for the rainy, chilly day before me! Use a purchased rotisserie chicken to make it even easier [which I’ve done today]. I almost always prepare it ahead of time, so all it requires at dinner time is 25 minutes or so in the oven. Just make sure to give it an hour or so to come to room temperature before baking if it’s been refrigerated. This recipe works equally well using leftover turkey. After all, it is November and the holidays are just around the corner!

chicken shepherd's pie

Ingredients:

For the filling:
1/3 cup onion, small dice
1/3 cup celery, small dice
1/2 cup carrots, sliced in rounds
1/2 cup mushrooms, sliced
1 cup zucchini, sliced in 1/2 moons
1 cup yellow squash, sliced in 1/2 moons
1 1/2 Tablespoons butter
1/3 cup milk
1/3 cup chicken broth
2 ounces freshly shredded cheese, [I used both Gouda and sharp cheddar]
2 cups chicken, cooked and chopped
salt and pepper to taste

For the potato topping:
3 cups potatoes, cubed and cooked [about 6 medium potatoes]
1/4 cup milk
3 Tablespoons butter
2 ounces shredded cheese [I used Gouda and sharp cheddar]
salt and pepper to taste

Directions:

For the filling:

•Preheat oven to 350°F. Spray baking dish [9-inch pie plate or equivalent smaller serving dishes as shown here] with cooking spray; set aside.
•Heat the 1 1/2 Tablespoons of butter in a large skillet over medium heat. When melted add the diced onion and celery. Cook about 3-5 minutes until just beginning to soften.
•Add the sliced carrots and mushrooms. Cook about 5 minutes more. I find it helpful to cover the skillet to help the mushrooms release their liquid. The cover also helps the carrots to cook faster.
•Remove lid if using and add the zucchini and yellow squash slices to the pan. Cook 2-3 minutes to soften, yet still retaining their shape.
•Add the 1/3 cup milk and 1/3 cup chicken broth. Heat through. The liquid will begin to reduce, by about 1/3.
•Stir in the shredded cheese. Incorporating with the liquid and vegetables, until it is thoroughly melted. Add the chopped chicken, stir well.
•Transfer filling mixture to the prepared baking dish[es]. Set aside.

Directions for the potatoes:

•Mash the potatoes with the butter and milk. The basic mashed potato recipe can be found here.
•Add the shredded cheese and mash well.

Assembly the shepherd pie:

•Pipe or spoon the cheesy potatoes over the chicken mixture.
•Bake 25 minutes. Serves 6.

chicken shepherd's pie chicken shepherd's pie chicken shepherd's pie chicken shepherd's pie chicken shepherd's pie

chicken shepherd's pie

5 comments

  1. Pingback: A Shout Out Sunday, Award Season & St. Patrick’s Day | feasting with friends

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