Chicken Shepherd's Pie

"This is a different take on a classic, which I created to suit my fiance, who doesn't like many of the traditional vegetables found in Shepherd's Pie, such as peas. And no pastry crust to fuss with. It's simple and delicious. We pair it with a tossed salad and it's a complete meal. This recipe doubles easily, and usually I make several and freeze them in small batches for quick weeknight meals. Quantities listed below will make enough for one, 9x13" pan. Hope you enjoy it!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
Ingredients:
8
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 350 degrees. Line a shallow baking pan with foil and bake the chicken legs, covered loosely with foil, for 35-40 minutes.
  • Remove chicken from oven and allow to cool. Once you can handle the chicken, remove the skin and pull the meat from the bones, leaving the meat in small, bite-size chunks.
  • Even though you are discarding the chicken skin for this recipe, cooking with the skin on keeps the chicken wonderfully moist.
  • Meanwhile, dice peeled potatoes and cook in boiling water until slightly soft and you can poke them easily with a fork.
  • Mash potatoes with milk and butter until creamy.
  • Season with salt and pepper to taste, and set aside.
  • Following the directions on the sauce mix package, combine water with mix in a saucepan over medium heat, stirring constantly until mixture comes to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
  • In the 9x13 pan, put chicken pieces, corn and the sauce, and mix well.
  • Cover mixture with large spoonfuls of the mashed potatoe, spreading evenly but not flattened, and making sure all the chicken mixture is covered.
  • Sprinkle grated cheese on top of potato in a thin layer.
  • Cook casserole in a 350 degree oven for approximately 30 minutes or until hot and bubbly.
  • Turn the oven to 'broil' and cook for another 5 minutes, to let the top get crusty and golden brown. Enjoy!
  • If you make this ahead and freeze, just thaw the casserole in the fridge overnight and pop it in the oven to reheat as above.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am soon to be married to my best friend, and we both consider ourselves "foodies". We enjoy good food, and I love to try and recreate dishes that I try while we've been out to eat. I love to cook, and am usually quite good at it, thanks to my mom who taught me well. We love to travel, and I'm not usually afraid to try new foods. We enjoy spending time at our lakeside cottage with friends and family also.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes