Chicken Shepherd's Pie Recipe - Allrecipes.com
Chicken Shepherd's Pie Recipe

Chicken Shepherd's Pie

Recipe by  

"This a fabulous one-pan meal. Serve with a salad and French bread. Just use left over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2005

I changed this recipe significantly to better appeal to my family, and we really liked the modifications. Instead of corn and peppers, I used green beans cooked with bacon and onions. I also made the mashed potatoes using whipped garlic-flavored cream cheese and milk instead of roasted garlic, butter and milk. (Much easier!)

 
Most Helpful Critical Review
Aug 16, 2007

i wasnt very impressed with this recipe. I didnt like the texture, it felt mushy( however this might have been my fault...) and it was pretty dry and bland when it was finished. i like my shepards pie to have some juice, enough of it so you can dip the crust in it to mop it up! this had no juice what so ever, for me. i might keep experimenting with this recipe... it does have potential to be really good!

 
Jun 17, 2009

i added french cut beans instead of red peppers. after reading a few of the posts that the casserol was bland... i decided to combine the vegetable, chicken and herbs with 1 can of cream of mushroom soup. it was phenomenal this way since chicken is kind of a dry meat. lastly, i didn't roast the garlic. instead just added finely minced garlic into the mashed potatoes before i baked it.

 
Aug 05, 2005

Very good!! A great use for leftover mashed potatoes. I simmered the chicken with the spices in chicken broth and red wine so that the flavors really soaked in -- this also made the pie extra juicy, which I liked.

 
Dec 22, 2010

Great recipe, I did add some changes too! I did not do the roasted garlic. I cooked my chicken in a pan with some water to keep it moist; meanwhile I chopped 1/2 onion, 1/2 bell pepper and 4 strips of bacon. Sauteed together until onion softened. added some chopped garlic. Chopped my chicken with my food chopper then added 1 can chopped tomatoes and the spices ( I added oregano too) Let that simmer while finishing potatoes. I added about 1/2 c cheese to my mix, topped with potatoes, baked about 20 min, then topped with more cheese and broiled. YUM!

 
Oct 04, 2003

Surprised at how good this was. I was so tempted to add something to "sauce" the chicken, but decided to just follow the recipe. It was very moist and the cheese helped to bind the ingredients. A very satisfying meal.

 
Feb 02, 2009

Delicious! My family thoroughly enjoyed this dish. I didn't have the spices that the recipe called for so I just used my own and it was great!

 
Oct 27, 2005

Uh! YUM!! Why this is only four stars beats me! I really loved this recipe! I made this for friends and it's gone and recipe was demanded! YUM! YUM! YUM! All around!! Wonderful for those cold days and nights!!

 

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Nutrition

  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 33.7 g
  • 67%
  • Sodium
  • 446 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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