Shepherdess Pie

READY IN: 45mins




  • 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.