Chicken Shephards Pie
From lincolntoot 15 years ago
- 25 minutes to make
- Serves 6
Luscious layers of spicy shredded chicken, roasted red peppers, fresh corn, silken Cheddar cheese and garlicky mashed potato make for a medley of flavors in this uncommon chicken pot pie.
Ingredients
- 1 medium head roasted garlic shopping list
- 1 teaspoon olive oil shopping list
- 8 potatoes shopping list
- 1/4 cup butter shopping list
- 2/3 cup milk shopping list
- 1 pound cooked, shredded chicken breast meat shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1 tablespoon chopped fresh thyme shopping list
- 1 tablespoon chopped fresh rosemary shopping list
- 1/2 cup red bell pepper, diced shopping list
- 1 cup fresh corn kernels shopping list
- 1 cup shredded cheddar cheese shopping list
How to make it
- To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
- Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
The Rating
Reviewed by 7 people-
Super idea..I never even thought to make it with chicken!!
greekgirrrl
in Long Island loved it
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I haven't thought to use chicken, either. It sure sounds good!
bluewaterandsand
in GAFFNEY loved it
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I shoud have sheep or mabey chickens in this case as I love shephards pie. Just how do you heard chickens?
mark555
in Center Of The World Ma' Center Of The World loved it
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