Rotisserie Chicken Shepherd's Pie
Savory Chicken Casserole made easy with shredded chicken, frozen vegetables covered in fluffy mashed potatoes.
Equipment
- cutting board & sharp knife
- measuring spoons & cups
- large pot
- large skillet
- 8 x 8 baking dish
Ingredients
- 2 cups fully cooked & shredded chicken (I use rotisserie)
- 1 TBS olive oil
- 1/2 medium yellow onion, diced
- 1 tsp minced garlic
- 1/2 cup frozen peas & carrots
- 1/2 cup corn
- 2 TBS butter
- 1 TBS all purpose flour
- 1 cup chicken broth
- 1/2 tsp poultry seasoning
- 1/4 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- garnish with dried chives or parsley
Mashed Potatoes
- 3-4 medium russet potatoes
- 1/3 cup milk
- 2 TBS butter
- 1/4 cup cheddar cheese, shredded
- salt & pepper to taste for mashed potatoes
Instructions
- Peel & chop potatoes into small cube shapes. Rinse potatoes & place into a large pot. Fill with water to 1 inch above potatoes. Stir in 1/2 TBS salt. Bring to a boil over high heat and let simmer until potatoes are fork tender. (approx. 15 min.)
- Meanwhile, in a large skillet heat olive oil. Add in diced onion and cook until softened & lightly browned. Add in garlic, stir & cook for 1 minute.
- Stir in frozen peas & carrots and corn. Cook until tender and heated through. Stir in shredded cooked chicken.
- Melt 2 TBS butter into cooked vegetables & chicken. Sprinkle flour over mixture and stir until vegetables are coated for 1 minute.
- Slowly add in chicken broth while stirring. Season with poultry seasoning, salt and black pepper to taste. Simmer for 5-7 minutes.
- Drain cooked & tender potatoes. Place back into pot. Mash potatoes with butter, milk, cheese, salt & pepper (to taste).
- Spray an 8 x 8 baking dish with non-stick cooking spray. Place chicken mixture in bottom of baking dish and spread evenly. Top with mashed potatoes and smooth evenly. Drag a fork along mashed potatoes to create ridges.
- Broil in oven for 5 minutes or so until lightly golden. Top with dried chives or parsley.