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Chicken Shepherd's Pie Recipe

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This recipe for Chicken Shepherd's Pie, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Oil for cooking
1 lb. boneless, skinless chicken breast, cubed
1 large onion, chopped
1 clove garlic, minced
16 oz. pkg. mixed frozen vegetables or a bag of corn
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
2 or 3 Tbsp. chicken broth
2 Tbsp. flour
4 cups hot mashed potatoes

Directions:
Directions:
Heat oven to 350-degrees. Grease a 2-quart casserole. In a large skillet cook chicken, onion and garlic in oil over medium heat, stirring occasionally until done. Chicken should no longer be pink. Stir in mixed vegetables or corn and spices. Heat to almost boiling, reduce heat and simmer 15 minutes. In a small bowl whip broth and flour until smooth. Stir into chicken mixture. Put chicken mixture in casserole. Spread potatoes evenly over chicken to the edge of casserole. Bake uncovered for about 30 minutes or until heated through and lightly browned. Let stand 5 minutes before serving.
Serves 6 to 8.

Personal Notes:
Personal Notes:
I love this version of Shepherd's Pie.

 

 

 

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