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Chicken Shepherd's Pie | Can't Stay Out of the Kitchen | this #chicken version of #ShepherdsPie is spectacular. You'll never want to try another #recipe after sinking your teeth into this fantastic entree. #carrots #corn #peas #GreenBeans #GlutenFree #ChickenShepherdsPie

Chicken Shepherd's Pie

Teresa Ambra
Chicken Shepherd's Pie is fantastic. This savory, comfort food entree is mouthwatering and irresistible. It includes a thick layer of mashed potatoes mixed with two cheeses for incredibly delicious flavor. This wonderful dish is great for company as well as family dinners. Everyone will rave over it!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Chicken, Main Dish
Cuisine American
Servings 10
Calories 437 kcal

Equipment

  • 1 12" skillet
  • 1 sharp knife to cut vegetables and meat
  • 1 vegetable peeler
  • measuring cups
  • measuring spoons
  • 1 9x11" deep dish glass baking dish
  • 1 large stock pot with lid
  • 1 colander
  • 1 potato masher
  • 1 rubber spatula
  • 1 wooden spoon

Ingredients
  

MEAT FILLING:

  • 2 cups chicken diced, cooked
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion chopped
  • 1 large carrot peeled and sliced thinly or chopped small
  • 1 cup canned or frozen corn kernels
  • 1 cup canned or frozen green beans
  • 3/4 cup canned or frozen green peas
  • 2 cloves garlic minced
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 tbsp. tomato paste
  • 1 1/4 cups low-sodium chicken broth divided use
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. dried oregano (can use fresh)
  • 1 tsp. fresh thyme
  • 1 tsp. fresh rosemary minced
  • 2 tbsp. cornstarch

MASHED POTATOES TOPPING:

  • 6 large red potatoes unpeeled, diced (about 2.5 lbs.)
  • 4 tbsp. unsalted butter
  • 1/2 cup half-and-half
  • 1 cup Parmesan cheese shredded
  • 2 cups sharp cheddar cheese shredded (divided use)
  • 1 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1 tsp. sea salt
  • 1 tbsp. fresh, snipped chives for garnish, if desired

Instructions
 

MEAT FILLING:

  • In a large 12” skillet, sauté carrots, red bell pepper, onions, and garlic in a 1/3 cup of chicken broth until veggies are tender, about 10 minutes.
  • Add salt, pepper, tomato paste, Worcestershire sauce, remaining chicken broth and seasonings.
  • Add frozen peas and chicken and cook about 5-10 minutes at a simmer.
  • Add cornstarch and stir to combine.
  • Add corn and green beans and heat through a few minutes.
  • Spray an 9x11” glass baking dish with cooking spray.
  • Pour meat mixture into prepared baking dish.
  • Spread mashed potato topping with a rubber spatula all the way to the edges to seal in the chicken so there are no gaps.
  • Sprinkle remaining cup of cheddar cheese over top.
  • Bake at 400° for about 30 minutes until top is lightly, golden brown.
  • Sprinkle with fresh minced chives for garnish, if desired.
  • Allow casserole to sit out about 10 minutes and set up before serving.

MASHED POTATOES TOPPING:

  • Bring water to a boil in a large stock pot.
  • Add diced potatoes and boil about 15 minutes until soft.
  • Drain in colander.
  • Add potatoes back into the stock pot.
  • Add butter, half-and-half, Parmesan cheese, 1 cup of sharp cheddar cheese and seasonings.
  • Stir together well to combine.
  • Set aside.

Notes

NOTE: I used leftover Babe’s Chicken House seasoned flat green beans and creamed corn for this recipe.
 
NOTE: I used a 9x11” deep dish glass baking dish, not a 9x13” baking dish.
 
NOTE: if using frozen veggies add to pot and cook before adding cornstarch. If adding leftovers or canned veggies, add after adding cornstarch and just heat through.
 
NOTE: Yukon Gold potatoes are also good with this recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 437kcalCarbohydrates: 49gProtein: 18gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 60mgSodium: 795mgPotassium: 1289mgFiber: 6gSugar: 6gVitamin A: 2308IUVitamin C: 39mgCalcium: 312mgIron: 3mg
Keyword carrots, cheese, chicken, corn, gluten free, green beans, main dish, peas, potatoes, shepherd's pie
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