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Savory Chicken Casserole made easy with shredded chicken, frozen vegetables covered in fluffy mashed potatoes. Rotisserie Chicken Shepherd's Pie Easy Weeknight Meal
#dinner #casserolerecipe #rotisseriechicken #catherinesplates
Today Recipe: https://catherinesplates.com/rotisserie-chicken-shepherds-pie/
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0:00
We got a quick and easy weekn night meal
0:03
coming at you. It is a rotisserie
0:06
chicken shephardd's pie. So, it's
0:09
everything about a shephardd's pie
0:11
except we're going to change the protein
0:13
out and we're going to make it a chicken
0:14
version. And then some of the
0:16
ingredients will change also because we
0:18
want to keep that chicken flavor
0:20
throughout the dish. Now, Thomas went
0:23
out and got me a rotisserie chicken for
0:24
this recipe. And he even pulled out all
0:27
the white meat for me because you're
0:29
going to need about two cups of cooked
0:32
chicken for this recipe. With the potato
0:35
part of a shephardd's pie, it's the
0:37
mashed potatoes, right? I could have
0:39
went even simpler and had him pick up
0:42
some Bob Evans mashed potatoes, too,
0:44
which is fully cooked mashed potatoes
0:46
that are refrigerated in that
0:48
refrigerated section of your store. But
0:50
I wanted to make homemade mashed
0:52
potatoes today for this recipe. So I'm
0:55
going to be using four russetss. Now it
0:57
may give us some extra mashed potatoes
0:59
that probably won't fit on the
1:00
casserole, but that's totally fine cuz
1:03
who doesn't love leftover mashed
1:04
potatoes. It's just Thomas and I for
1:07
this recipe. So we're going to be using
1:08
a 9 by9 baking dish for this one today.
1:12
So I'm going to take the rusted
1:13
potatoes. I'm going to peel them. And
1:16
then we're going to cut these into a
1:18
small cubes so they cook faster on the
1:20
back burner. And then while we're
1:22
cooking that, we will make that chicken
1:25
mixture and then pull it all together.
1:27
It's only going to go in the oven for 5
1:29
minutes at the end anyway, so it'll all
1:31
come together. All right, let's peel our
1:33
potatoes. Peeling potatoes is not my
1:36
favorite thing to do because when I was
1:38
little, I was always handed the peeler
1:40
and a bag of potatoes at least once a
1:43
week.
1:45
That was my job. And it came with a bag
1:48
of carrots, too. So, yes.
1:51
All right. I'm going to rinse that off.
1:52
We're going to chop it up and we're
1:53
going to put it into a pot here. Just
1:56
going to cut it in half lengthwise. Then
1:58
cut them again lengthwise two times on
2:01
each one.
2:03
We got a goodiz cube going on.
2:06
Thomas said that he would finish peeling
2:08
them for me. So, I got everything else
2:10
ready.
2:10
>> What?
2:12
>> We're going to pull them up, put them
2:13
into the pot. We're done with the
2:14
potatoes. Now, we only did three of the
2:16
russetss because it makes a lot of
2:18
potatoes and we don't want that many
2:21
leftovers. So, what I'm going to do is
2:23
take some salt. We want to season
2:26
the potatoes while they're cooking. They
2:29
say like the sea, right?
2:32
Now, what I'm going to do is I've filled
2:33
the pot with water up to about one inch
2:36
above the potatoes. And I've already
2:37
rinsed them off. And what we're going to
2:40
do is put this on the back burner and
2:42
we're going to put it on a high heat.
2:43
Bring this to a boil and then we're
2:44
going to let them simmer until the
2:46
potatoes are fork tender. Meanwhile,
2:48
while the potatoes are cooking, we are
2:51
going to make that chicken mixture. Now,
2:54
I'm going to place one tablespoon of
2:55
cooking oil into a large skillet. I'm
2:58
using some olive oil here. We'll heat
3:01
that up over mediumigh heat. Now, I
3:04
diced up half of a yellow onion and
3:07
we'll add that in.
3:13
Now, we're going to sauté the onions
3:15
down. It'll take about 3 to four
3:17
minutes. We want to get them nice and
3:19
soft and translucent. Now that our
3:22
onions are nice and translucent and have
3:24
a nice color to them, we're going to add
3:26
in about one teaspoon of minced garlic.
3:30
We're going to cook that for 1 minute.
3:33
I'm going to add in some peas and
3:35
carrots, about half a cup.
3:40
And then we're going to add in about
3:41
half a cup of corn.
3:45
We're going to mix this around till the
3:47
veggies get nice and heated through.
3:50
Now we're going to add in
3:52
our diced or shredded cooked chicken,
3:55
which we have the rotisserie.
3:58
You just want to make sure it's cooked
3:59
chicken has some flavor to it.
4:06
We're going to add in 2 tablespoon of
4:08
butter. Melt that in.
4:12
We're going to add in one tablespoon of
4:15
flour. Now, I have the all-purpose flour
4:17
here. We're just going to sprinkle that
4:18
right across the top of everything.
4:21
We're going to mix this in for 1 minute.
4:24
We want all the vegetables nice and
4:26
coated. This will help thicken the
4:29
mixture. It'll cook that rawness out of
4:32
the flour. Look at how colorful that is.
4:35
Look at that.
4:37
We're going to slowly add in one cup of
4:40
chicken broth.
4:42
Then we're going to start flavoring.
4:47
Make sure it's all mixed well.
4:51
All right, let's season this up. I'm
4:53
going to put a little poultry seasoning
4:55
in there because it's got some good
4:56
seasonings in there that help chicken.
5:01
That looks good.
5:04
And then I'm going to add in some black
5:06
pepper,
5:10
some salt,
5:17
some garlic powder,
5:21
and some onion powder.
5:23
We're just going to mix this all
5:24
together. Now, we're going to turn off
5:26
the heat. We're going to give this a
5:28
try, too. Make sure the flavors are
5:31
where we want them. Let me grab a spoon.
5:43
That is delicious.
5:46
All right, let's grab our baking dish.
5:48
Now, I sprayed the inside of my baking
5:50
dish with some non-stick cooking spray.
5:52
This is a 9 by9. And we're going to fill
5:55
it with the mixture.
5:58
All right, you guys. I switched to an 8
6:00
by8 because of the mixture. I did kind
6:04
of half this recipe. So,
6:10
we're just going to smooth it out. Make
6:11
sure it's nice and even.
6:14
All right. That's what it looks like
6:15
right there.
6:17
All right. We're going to make a nice
6:19
layer of mashed potatoes across that
6:21
chicken mixture.
6:24
Just like that. I'm probably going to
6:26
put all the mashed potatoes on there.
6:28
Then take your spatula and we're going
6:30
to smooth out the mashed potatoes. Nice
6:33
even layer.
6:35
And always pass that off to the camera
6:38
person.
6:39
>> Yay.
6:40
>> He made the mashed potatoes.
6:42
>> Mhm.
6:43
>> There we go. There's our layers right
6:45
there. Now, what I'm going to do is grab
6:47
a fork and what we're going to do is
6:49
just drag it across the mashed potatoes.
6:52
So, what we did was we drained the
6:54
mashed potatoes and then we added some
6:57
butter, milk, some cheddar cheese that
7:00
was shredded that we had left in the
7:02
refrigerator and then some
7:05
salt and pepper. That's it.
7:14
All right. Just drag it across there.
7:16
And that way those little edges of the
7:18
potatoes will get nice and golden brown.
7:21
There we go. Can y'all see those lines?
7:24
We're going to put this in the oven.
7:26
It's only going to take a few minutes on
7:28
broil. Okay. But my broil is set for the
7:32
bottom pan area down there. And so I
7:34
don't tend to use the broil. So I put my
7:36
oven at a high heat of 450 to 500°. It's
7:39
only going to take a few minutes because
7:41
I just want to get a nice golden brown
7:43
across the top where the edges are and
7:46
heat everything through. I'll be back.
7:48
There it is, you guys. Now, I did
7:50
sprinkle a little bit of dried chive on
7:53
top. Give it a little pop of color up
7:55
there. A do you see those layers?
8:00
I'm going to dive in and give this a try
8:01
for you. All right, you guys. Look at
8:03
that.
8:06
You know it's all about the shephardd's
8:08
pie
8:10
or what's it normally called? Cottage
8:12
pie. Whatever you call it. This is the
8:15
rotisserie chicken version. Here's my
8:18
bite.
8:26
I like how creamy it is.
8:30
And those mashed potatoes. Wow.
8:35
And with the chicken.
8:37
That's very good. What an easy weekn
8:39
night meal. While your potatoes are
8:41
cooking, you can put all of it together
8:43
or heck, use those pre-cooked potatoes.
8:47
Her favorite is Bob Evans. Do y'all have
8:49
a favorite?
8:51
All right, you guys. I love the
8:53
seasonings in here. It's like really
8:54
tasty. Give me a thumbs up on this one.
8:57
You can double up this recipe, too, if
8:59
you want to do that. If you have a
9:00
larger family to feed or you want some
9:02
leftovers.
9:04
But you can see right here,
9:07
that's a big serving. And look what's
9:09
left of the 8 by8.
9:12
All right, y'all. Thumbs up, comment
9:14
down below, hype, and I'll see y'all on
9:16
the next video. Bye you guys.
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