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Chicken Shepherd’s Pie

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Ingredients Method

Ingredients
  

  • 4-5 large potatoes peeled, sliced into 1" pieces, and boiled until tender (you need 4 c. prepared)
  • 6 Tbsp. butter
  • 1/2 tsp. garlic salt or to taste
  • 1/4 tsp. black pepper
  • 1/4 c. shredded parmesan cheese
  • 1/4 c. plus 1 c. shredded cheddar or Colby Jack cheese separated
  • 1/2 c. heavy cream plus a few Tablespoons milk for extra thinning
  • 2 1/2 c. chicken chunks season with salt and pepper when cooking
  • 3/4 c. corn
  • 1 c. frozen peas
  • 1 c. frozen diced carrots
  • Veggie Sauce:
  • 1 1/2 c. chicken broth
  • 3 1/2 Tbsp. flour
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper

Method
 

  1. Spray a 9"x9" pan with nonstick cooking spray and set aside.
  2. Boil the potato pieces as directed, until tender. Drain the water. Add 6 Tbsp. butter, 1/2 tsp. garlic salt (or to taste), 1/4 tsp. black pepper, 1/4 c. parmesan cheese, 1/4 c. cheddar cheese, and 1/2 c. heavy cream. Mash until smooth and creamy, adding milk 1 Tbsp at a time, as necessary, for additional thinning.
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. For the creamy veggie sauce, whisk 3 1/2 Tbsp. flour into 1 1/2 c. chicken broth. Pour into a skillet. Stir in 1/4 tsp. salt and 1/4 tsp. black pepper. Stir in 3/4 c. corn, 1 c. frozen peas and 1 c. frozen carrots. Allow the mixture to come to a boil, while stirring often. The mixture will thicken. Once it thickens, remove it from the heat.
  5. Add cooked chicken pieces on the bottom of the prepared pan. Pour veggie sauce mixture over the chicken.
  6. Spread 4 c. prepared mashed potatoes carefully over the veggies.
  7. Bake for approximately 25 minutes, or until bubbly and completely heated through. Remove from the oven, sprinkle with 1 c. shredded cheddar or Colby Jack cheese, return to the oven for a few minutes and allow the cheese to melt. Remove from the oven and serve.
  8. Enjoy!