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
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 POTATO PIE - SHEPHERD'S PIE
This I had mostly left overs! And the family didn't know the difference! It did disappear!! They loved it just as your family would love it!
Provided by Rita1652
Categories Curries
Time 35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Spray a pie pan with pam.
- Layer chicken in bottom of pan.
- Follow with all the veggies except the mashed potatoes.
- Mix curry with soup and spread over vegies.
- Spread potatoes over veggies to seal in all.
- Add dabs of butter over potatoes sprinkle with paprika and cheese.
- Bake 25 minutes 350 degrees.
- Slice, serve, and enjoy!
CHICKEN AND POTATO PIE
This recipe came in a book called "Comfort Food" that I got for Christmas, put out by Marks and Spencers. It's very easy to put together and delicious!
Provided by MarieRynr
Categories Savory Pies
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- sift together the flour and salt into a bowl.
- Rub in the butter until the mixture resembles breadcrumbs.
- Gradually stir in enough of the cold water to make a pliable dough.
- Knead lightly, cover with plastic wrap and refrigerate for 1 hour.
- Meanwhile, to make filling, bring the stock to a boil in a saucepan, reduce heat and add the chicken and potatoes and simmer for 30 minutes.
- Remove from the heat, cool for 25 minutes, then drain off the liquid and transfer the chicken and potatoes to a bowl.
- Stir in the remaining ingredients.
- Preheat oven to 375*F.
- Grease a 9 inch pie tin.
- Remove the dough from the fridge and on a floured work surface, roll out half the pastry to a thickness of 1/4 inch and use to line the tin.
- Spoon in the filling.
- Roll out the remaining pastry and use to make a lid.
- Brush the edge of the bottom crust with water and cover with the lid, trimming the edges.
- Cut two slits in the top to vent.
- Add decorative shapes made from the dough trimmings if you wish.
- Brush with milk and bake for 45 minutes.
- Serve with a selection of freshly cooked vegetables.
Nutrition Facts : Calories 1092.7, Fat 58, SaturatedFat 28.2, Cholesterol 269.4, Sodium 739.7, Carbohydrate 79.7, Fiber 5.3, Sugar 2.7, Protein 62.2
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