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  • Shepherd's Pie With Chicken

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    Shepherd's Pie With Chicken
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x skinless boneless chicken breast halves
    • 2 1/2 c. chicken broth divided made from bouillon
    • 1/4 tsp grnd black pepper
    • 2 x bay leaves
    • 4 whl cloves
    • 1/8 tsp thyme
    • 1/2 tsp sea salt
    • 1 c. carrots diced
    • 1 c. onions diced
    • 1 c. broccoli flowerets cut in small pcs
    • 1 c. celery diced
    • 1 c. corn kernels
    • 3 Tbsp. flour
    • 4 c. mashed potatoes * see below
    • 1 Tbsp. chives
    •     salt and pepper
    • 4 x Russet potatoes cooked then mashed with skim lowfat milk til smooth

    Directions

    1. Trim any visible fat off chicken, then cut into bite-sized slices. In a large skillet, cook chicken in 1/2 c. of the broth (medium heat) till no longer pink. Add in 1 c. of broth, pepper, bay leaves, cloves and thyme.
    2. Lower heat, cover and simmer for 30 min.
    3. Add in carrots, onions, broccoli, celery and corn. Simmer till vegetables are tender. (Sorry, I didn't time this.)
    4. In a small bowl gradually add in remaining broth to flour, stirring constantly to create a smooth paste. Add in to chicken and vegetables. Simmer 5 min or possibly till slightly thickened.
    5. Turn oven to 375 degrees F.
    6. Divide filling into 4 oven proof dishes. Cover each with 1 c. mashed potatoes. Bake 25 to 30 min till topping is slightly browned
    7. Yield: 4 servings
    8. NOTES : The filling was excellent, but the potato topping needed something. Next time I will add in some sea salt and pepper to the potatoes when I am mashing them. I guess I should have not omitted the chives from the original recipe. Live and learn, huh.

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