Recipe by TheSlyBear
Ready, Set, Cook! Special Edition Contest Entry. Shepherd's Pie is a great rustic dish, but not everyone eats beef (I know, but it's true) or wants beef all the time. Here's a variation that uses chicken for a change of pace.
- 3 lbs boneless skinless chicken breasts
- 4 cups chicken broth, divided
- 1 teaspoon salt
- 1⁄4 cup butter
- 1⁄3 cup all-purpose flour
- 1⁄2 cup cream or 1⁄2 cup half-and-half
- 1 teaspoon ground pepper
- 1 teaspoon celery salt
- 1 teaspoon Old Bay Seasoning
- 1 tablespoon Worcestershire sauce
- 16 ounces frozen corn
- 2 green onions, green and white parts, sliced thinly
- 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
- 8 ounces bacon, cooked and crumbled
- 2 ounces cheddar cheese, finely shredded
Directions See How It's Made
- Submerge chicken breasts in 2c chicken broth and 1t salt in a saucepan. Add a little water if necessary to cover meat. Bring to a simmer and poach chicken until it reaches 160ºF. Do not overcook or let the broth boil vigorously. Set aside to cool slightly.
- In a saucier or saucepan, melt the butter. Add the flour and whisk vigorously to form a roux. Cook until about the color of peanut butter.
- Add 2c chicken broth and whisk vigorously to avoid lumps. Add cream, pepper, celery salt, Old Bay, and Worcestershire sauce. Bring to a boil and whisk until thickened; about 5 minutes. Set aside.
- When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. You could just dice it, but shredding it gives it a much more interesting texture that holds onto the sauce.
- Place the shredded chicken into an 8" to 9" round high-side casserole or soufflé dish.
- Pour sauce over chicken, add half of the crumbled bacon bits, and mix well.
- Heat the frozen corn in the microwave oven until hot (about 5 minutes) and make a layer on top of the chicken.
- Prepare the Simply Potatoes Traditional Mashed Potatoes according to package directions. Stir in the green onions and 3/4 of the remaining bacon bits until thoroughly mixed. Top the corn layer with the mashed potatoes and even it out to create a "top crust" for the casserole. Leaving little peaks that will get extra-browned in the oven is a good idea.
- Sprinkle the cheddar cheese and the remainder of the crumbled bacon over the top of the potatoes.
- Bake the casserole in a preheated 400ºF oven until heated through and potatoes begin to brown, about 20 to 25 minutes. Let rest for about 10 minutes before serving.
- NOTE: The chicken and the sauce can be prepared ahead of time and refrigerated until ready to assemble. If refrigerated, heat the sauce to just boiling before assembling the casserole.