Chicken Shepherds Pie With Kale Mash Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.
• In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
• Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.