Recipe

Chicken Shephards Pie Recipe


Chicken Shephards Pie Recipe
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.

Lincolntoot

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Ingredients
  • 1 medium head roasted garlic
  • 1 teaspoon olive oil
  • 8 potatoes
  • 1/4 cup butter
  • 2/3 cup milk
  • 1 pound cooked, shredded chicken breast meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1/2 cup red bell pepper, diced
  • 1 cup fresh corn kernels
  • 1 cup shredded Cheddar cheese

Directions
  1. 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.
  2. Reduce oven temperature to 350 degrees F (175 degrees C).
  3. Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside.
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

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Comments


Super idea..I never even thought to make it with chicken!!


I haven't thought to use chicken, either. It sure sounds good!


This sounds great. I can't wait to try.


Sounds delious..........
Mel


I shoud have sheep or mabey chickens in this case as I love shephards pie. Just how do you heard chickens?


Great recipe!! I'm #3 that never thought to use chicken!! I've used ground turkey before but...oh well, that's what this site is for right? Thanks!


Another one I want to try!


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