Patti's take on a shepherd's pie recipe is delish. This easy recipe has simple ingredients, yet packs a big punch of flavor. Pepper adds a kick of spice so adjust that to your liking. If you don't have chicken leftovers, pick up a rotisserie chicken at the market. This is a flavorsome and hearty dinner. I had some leftover chicken and decided to do a spin on Shepherd's Pie and since it is made with chicken instead of lamb or beef I thought I'd call it Shepherdess' Pie.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 2 cup(s) cooked chicken, cubed
- 1 package(s) frozen mixed vegetables, thawed, 12 ounces
- 2 cup(s) chicken broth
- 2 tablespoon(s) butter
- 2 tablespoon(s) all-purpose flour
- 2-3 cup(s) mashed potatoes
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) pepper
- - paprika
Intructions :
- Preheat oven to 350. Spray a 9 x 11 pan with vegetable spray and set aside
- In a large skillet melt butter. Add flour and stir to combine well making a roux. Cook for about 1 minute
- Add chicken stock stirring constantly until mixture thickens. Add salt and pepper and stir to combine well
- Stir in mixed vegetables and cubed chicken. Stir to combine well
- Transfer to prepared baking pan. Top with spoonfuls of the mashed potatoes and smooth out to cover the chicken, vegetable mixture. Sprinkle top with paprika
- Bake for 30-45 minutes until hot and bubbly.
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Keyword : shepherds pie-American-Chicken-Bake