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Home Ground Chicken Recipes

Heavenly Chicken Shepherd’s Pie

heavenly chicken shepherd’s Pie

Picture of Heavenly Chicken Shepherd’s Pie ready to serve.

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Heavenly Chicken Shepherd’s Pie. How good does this look? Chicken is on sale! What can we make with chicken tonight, I asked myself? Why not make a shepherd’s pie using chicken instead of beef? I love shortcuts. When I spotted a product I have used before on sale, I picked that up as well. That product is Simply Mashed Potatoes. So this chicken Shepherd’s Pie dinner was a snap to put together.

I put the potatoes in the microwave (in a bowl) with some butter. Mix it all up and add in some cream until I get the consistency I want. It truly is a time saver, and they are pretty darn good.

The package of chicken cutlets contained 3 cutlets, so the Chicken Shepherd’s Pie recipe is for 3 people. You can ramp this up and get more cutlets because there is plenty of gravy for more, and add in more of the frozen corn or whatever vegetable you choose.

If you don’t find thin cutlets on sale, but whole boneless skinless breasts are, and you have more mouths to feed, get the breasts instead for this Chicken Shepherd’s Pie recipe. You can use a sharp knife and slice the breast from end to end to the thickness you want for cutlets. Whatever chicken is left over, freeze it. Just make sure you wrap in plastic then in foil or use a sealer bag unit if you have one. Try not to freeze any protein over 3 weeks if possible, even chicken. You’ll find the quality of the meat changes the longer it is frozen. Beef especially.

heavenly chicken shepherd’s Pie

Heavenly Chicken Shepherd’s Pie

Eleanor CraigEleanor Craig
Here’s a delicious version of Chicken Shepherd’s Pie that your family is sure to love! A scrumptious comfort meal!
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine British
Servings 3 people
Calories 1204 kcal

Ingredients
 
 

  •  
    3 pieces chicken cutlets - mince once cooked
  • Potatoes28 ounces potatoes - mashed
  • bowl of fresh chicken broth2 cups chicken stock (chicken broth or chicken bouillon) - warmed
  • decanter of milk⅓ cup milk - or cream
  • Pile of flour isolated on white background½ cup all purpose flour (plain flour Australia and UK)
  • fresh butter pieces½ stick butter
  • fresh butter pieces3 tablespoons butter - melted for drizzling
  • Glass bowl of olive oil isolated on white background1 tablespoon olive oil
  • Fresh sweet corn¼ bag corn - or baby peas or a combination thereof
  • Dried sage, herb circle from above, over white¼ teaspoon dried sage
  •  
    ⅛ teaspoon poultry seasoning
  • wooden bowl of salt¼ teaspoon salt - for the roux
  • Ground black pepper pile, paths, top¼ teaspoon ground black pepper - for the roux
  • garlic¼ teaspoon garlic - to taste, chicken seasoning
  • onion powder¼ teaspoon onion powder - to taste, chicken seasoning
  • wooden bowl of salt⅛ teaspoon salt - to taste, chicken seasoning
  • Ground black pepper pile, paths, top⅛ teaspoon ground black pepper - to taste, chicken seasoning
  • Pile of red paprika powder¼ teaspoon paprika - optional for on top of the potatoes
  • Dried chives in wooden bowl over white¼ teaspoon dried chives - optional for on top of the potatoes

Instructions
 

  • Cook some potatoes and mash them as you normally do, or take a shortcut and use Simply Potatoes Mashed Potatoes if you can find them on sale as I did.
  • In a sauce pot, melt the butter. Add the flour to make the roux. Keep whisking and stirring for a few minutes to cook out the raw flour taste.
  • Slowly add in warm broth and keep whisking until you have a smooth consistency. Bring to a boil, so you will know how thick the gravy is.
  • Season with salt and pepper, sage and poultry seasoning. Mix well.
  • Add in the half and half or cream and whisk to incorporate. The gravy part is done, and you can set it aside.
  • In a skillet over medium-high heat, add the olive oil. Season the chicken on both sides with salt, pepper, granulated garlic and onion powder to taste. Saute the chicken on both sides quickly over medium or medium-high heat for a couple of minutes until light golden brown but not cooked all the way through. Remove to a waiting plate. After 5 minutes of resting, chop and mince the chicken.
  • In an oven-proof casserole dish, layer the dish this way: gravy, chicken, gravy, corn, and mashed potatoes. Also, do a thinner layer of potatoes.
  • Preheat your oven to 375°F. Place the casserole dish on a sheet pan lined with foil because that gravy is going to ooze over.
  • Sprinkle some dried chives and paprika on top for a little color and flavor, and drizzle the melted butter over the potatoes to help with the browning of the top.
  • It will take around 25-30 minutes to bake.

Nutrition

Calories: 1204kcalCarbohydrates: 233gProtein: 27gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 43mgSodium: 1256mgPotassium: 3021mgFiber: 18gSugar: 11gVitamin A: 775IUVitamin C: 218mgCalcium: 120mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
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