Description
Herbed Chicken Shepherd’s Pie
Ingredients
For the Filling:
2 cups cooked chicken, shredded or diced
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup mixed vegetables (carrots, peas, or corn)
1 cup chicken broth
1/2 cup heavy cream
1 tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and pepper to taste
For the Mashed Potato Topping:
4 large potatoes, peeled and cubed
1/4 cup milk
2 tbsp butter
1/4 cup grated Parmesan cheese
1 tsp dried parsley (for garnish)
Salt and pepper to taste
Directions
Prepare the Mashed Potatoes: Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash with milk, butter, Parmesan cheese, salt, and pepper. Set aside.
Cook the Filling: Heat olive oil in a large skillet over medium heat. Sauté the onion and garlic until softened. Add the mixed vegetables and cook for 3-4 minutes. Stir in the shredded chicken, thyme, rosemary, salt, and pepper.
Make the Sauce: Sprinkle flour over the chicken mixture and stir for 1 minute. Slowly add chicken broth and heavy cream, stirring constantly until the sauce thickens. Remove from heat.
Assemble the Pie: Spread the chicken and vegetable filling evenly in a greased 9×13-inch baking dish. Top with the mashed potatoes, spreading evenly. Use a fork to create small ridges on the surface for a crisp topping.
Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until the top is golden and slightly crispy. Sprinkle with dried parsley before serving.
Serve: Let cool slightly before serving warm as a hearty and comforting main dish.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6
Calories: 350 kcal per serving
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