Wednesday, August 10, 2011

Mom's Chicken Shepherd's Pie

This recipe is a cross between chicken pot pie and shepherd's pie. The inside is like a chicken pot pie, but the top is covered with mashed potatoes like a shepherd's pie. It tastes great and is easier to make than the classic chicken pot pie.
Mashed Potato Topping:
6-8 large red potatoes
salt to taste
1 8-oz pkg spinach artichoke cream cheese spread
1/2 - 1 cup milk or chicken broth
Optional: green onions, chives, or parsley depending on preferences (we used green onions because my husband LOVES them)
seasoning to taste (we used Kirtland's no-salt seasoning)

Chicken Pie Filling:
1 rotisserie chicken, cut in chunks 
1 small bag frozen peas
8-9 large cooked carrots (less if you're not a carrot lover)
5-6 Tbsp. all-purpose flour (depending on how thick you want it)
2 Tbsp. butter
2 1/2 Tbsp. olive oil (or you can use more butter)
32 oz minus 1/2 - 1 cup chicken broth (we buy the 32 oz. containers and use whatever is left after using some for potatoes)
seasoning to taste (we used Kirtland's no-salt seasoning)
paprika to sprinkle on top
Potatoes and Carrots:
Steam the potatoes until very soft.
Cook the carrots with a little water (just enough to cover the bottom) and 1 Tbsp. butter. Cover and cook until soft.
Pour peas in with carrots. 
Mash potatoes. 
Mix in broth or milk and seasoning. Mix until combined, then add cream cheese spread. 
You want your potatoes to be very moist. Add any green onions, chives, or parsley.

To make the gravy:

Place butter and olive oil in skillet and heat. Sprinkle the flour over the mixture and cook for 3-5 minutes, stirring constantly. 
Whisk in the chicken broth and seasoning. Cook until thickened.

In a 9x13 casserole dish layer (1) carrots and peas, (2) chicken chunks and gravy, (3) mashed potatoes.

Sprinkle paprika on top.
Cook for 20-25 minutes at 350 degrees F. If you want the top browned you can also broil it for a short time.

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