Chicken Shepard's Pie

By Lsweetnell

I have changed up this recipe to enhance the flavors. Not everyone likes all mixed vegetables, such as extra potatoes or lima beans (my family). However, I find frozen peas to have much more flavor than canned. I like fresh cooked carrots better than frozen or canned. And a can of whole corn, drained is fine.

You could use this same mixture for chicken pot pie, just use pastry on top and cook for the same length of time.

NOTE: Do not flatten your mashed potatoes when putting them on top, put dollops around the top and smooth them together, then make some peaks here and there, they will brown nicely and make the dish look much better. Don't try to smear the potatoes on you will just mix the potatoes into the sauce.

Ingredients

• For the Garlic Mashed Potatoes:
• 6-8 large potatoes, peeled (do not use Russet potatoes, they are for baking and fries, not for mashed potatoes or potato salad) Cut into half inch thick slices or chopped uniformly so that potatoes cook evenly.
• 4 tablespoons butter
• 3/4 cup milk (add slowly to mashed potatoes, 1/3 at a time)
• 1 garlic clove, minced
• Salt & Pepper to taste
• For the Chicken Filling (could use this same filling for pot pie):
• 3 pounds chicken breast, cooked and cubed
• 1 small onion, chopped fairly small
• 2 carrots, cleaned with a potato peeler, sliced lengthwise and then sliced into slices --- <-this thick. You do not want big chunks.
• 1 1/2 cups chicken broth
• 1 can cream of chicken soup
• 1 cup half and half or whole milk
• 2 cups frozen peas (I prefer Birdseye Baby Sweet Peas)
• 1 can corn, drained
• 1/4 tsp garlic powder
• 1 teaspoon rubbed sage
• 1/2 teaspoon basil
• 1/4 teaspoon ground thyme
• 2 cups shredded Swiss cheese
• Salt & pepper to taste

Details

Preparation time 15mins
Cooking time 30mins
Adapted from thegraciouswife.com

Preparation

Step 1

In a medium pot, cover sliced or chopped potatoes with water and bring to a boil. Boil potatoes until tender, about 15-20 minutes. When potatoes are done, drain from water. Add 4 tablespoons of butter, ¾ cup milk (a little at a time), and a minced garlic clove. Mash together with a potato masher or a mixer (but do not over beat with the mixer) until smooth. Add salt and pepper to taste. Then set aside.

Meanwhile, melt ⅔ cup butter in a different saucepan or stock pot over medium heat. Add onions and sliced carrots. Saute until onions are translucent and carrots are tender.
Add ⅔ cups flour to the butter, onions and carrots. Stir to combine and allow to cook for another 2 minutes. (This cooks the flour taste out.)

Add chicken broth a little at a time, stirring constantly to prevent lumps. Add 1 cup of milk and stir again to incorporate. Add the can of cream of chicken soup and mix thoroughly.

The sauce should be pretty thick, but not dough-y. If your sauce is still dough-y continue adding milk, a quarter cup at a time, until it reaches a thick gravy consistency.

Add chicken, corn and peas, garlic powder, sage, basil, and thyme. Continue cooking for another 5 minutes to reheat the mixture.
Add the Swiss cheese, stir to combine. Taste for salt and pepper.

Pour gravy mixture into a 9 x 13 baking dish.

Spread mashed potatoes in large dollops on top of the mixture and gently join the dollops, creating peaks over the gravy mixture.

Place uncovered in a 350° oven for 25-30 minutes until heated through and peaks have nicely light browned. Let stand for 5-10 minutes before serving. So take a quick break....enjoy!