Shepherd's Pot Pie Recipe
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Sunday March 7, 20102 comments
This is a marriage of two classic homestyle foods - Shepherd's Pie and Chicken Pot Pie with a twist!
2 boneless skinless chicken breasts (or 4 thighs)4 cups chicken broth
2 carrots, peeled and diced
1 large sweet potato
1 large parsnip
1/4 tsp salt
Pinch nutmeg
1/3 cup butter
carrots (cooked, from previous step)
1 stick celery, diced
1 clove garlic, minced
1 onion, diced
1/2 tsp each thyme and sage
1/4 tsp nutmeg
3/4 tsp salt
1/3 cup flour
Reserved chicken broth
Paprika
Dried Parsley
Simmer chicken breasts and broth until meat is cooked and tender, about 40 minutes. Remove the chicken, add the carrots to hot broth and simmer for 15 minutes until soft. Strain the broth and set aside separately from the carrots. Slice chicken into bite-sized pieces and reserve.
Peel and coarsely chop sweet potato and parsnip. Place in a large saucepan, cover with water and simmer until tender, about 30 minutes. Drain water and mash the vegetables with salt and nutmeg.
In a medium saucepan on medium/low heat, combine butter, cooked carrots, celery, garlic, onion, thyme, sage, nutmeg, and salt. Simmer until vegetables are golden, then add flour. Stir constantly until the flour dissolves, then add the reserved broth (from first step). Continue to stir constantly under medium heat until the mixture thickens and comes to a boil. Remove from heat and add chicken breast pieces.
Pour the chicken mixture into a 2½ quart casserole dish, then add mashed vegetables by spoonfuls, spreading carefully until evenly distributed. Sprinkle with paprika and parsley, then bake at 350F (180C) for 40 minutes.
by Pamela Derksen
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