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Easy Chicken and Mushroom Shephard's Pie from @chefsoutherntemp
Yield: 4
Mark Phillips
@chefsoutherntemp
00:05
Prep
00:25
Cook
00:30
Total Time
Ingredients & Directions
Directions
Easy Chicken & Mushroom Shephard's Pie
1 tablespoon
Olive oil
3/4 cup
Yellow onion, finely diced
1/2 cup
Large mushrooms, chopped
2 cloves
Garlic, minced
1 lb
2 tablespoons
Flour
1/2 teaspoon
Fresh thyme, minced
1/2 teaspoon
Fresh rosemary, minced
1 cup
Chicken broth
1/2 cup
Carrots, diced
1/2 cup
French green beans, chopped
Salt & Pepper, to taste
Pre-cooked & warm mashed potatoes for topping
- Preheat oil in a large pan over medium-high heat.
- Add the diced mushrooms and onions & sauté for 3 minutes.
- Add the garlic and cook for 1 minute.
- Increase heat to high & add the ground chicken; Cook and crumble until cooked through.
- Reduce heat to medium-high.
- Sprinkle in the flour and toss to coat.
- Add the rosemary and thyme, & cook for 1-2 minutes.
- Deglaze the pan with the chicken broth.
- Add carrots and green beans & use a silicone spatula to scrape up any brown bits from the pan, this adds flavor to the filling.
- Season with salt/pepper, taste and adjust seasoning as needed.
- Remove from heat & transfer to a lightly greased 9" pie pan or 7x11" casserole dish.
- Carefully pipe or spread warm mashed potatoes over the top of the chicken and vegetable filling.
- Preheat your broiler to 550°F/High and set the oven rack about 5" from the broiler coils.
- Broil until potato topping browns, watching carefully to make sure it doesn't burn.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Easy Chicken and Mushroom Shephard's Pie from @chefsoutherntemp
Mark Phillips
@chefsoutherntemp
Yield: 4
00:05
Prep
00:25
Cook
00:30 Total Time
Ingredients
Directions
Easy Chicken & Mushroom Shephard's Pie
1 tablespoon
Olive oil
3/4 cup
Yellow onion, finely diced
1/2 cup
Large mushrooms, chopped
2 cloves
Garlic, minced
1 lb
2 tablespoons
Flour
1/2 teaspoon
Fresh thyme, minced
1/2 teaspoon
Fresh rosemary, minced
1 cup
Chicken broth
1/2 cup
Carrots, diced
1/2 cup
French green beans, chopped
Salt & Pepper, to taste
Pre-cooked & warm mashed potatoes for topping
- Preheat oil in a large pan over medium-high heat.
- Add the diced mushrooms and onions & sauté for 3 minutes.
- Add the garlic and cook for 1 minute.
- Increase heat to high & add the ground chicken; Cook and crumble until cooked through.
- Reduce heat to medium-high.
- Sprinkle in the flour and toss to coat.
- Add the rosemary and thyme, & cook for 1-2 minutes.
- Deglaze the pan with the chicken broth.
- Add carrots and green beans & use a silicone spatula to scrape up any brown bits from the pan, this adds flavor to the filling.
- Season with salt/pepper, taste and adjust seasoning as needed.
- Remove from heat & transfer to a lightly greased 9" pie pan or 7x11" casserole dish.
- Carefully pipe or spread warm mashed potatoes over the top of the chicken and vegetable filling.
- Preheat your broiler to 550°F/High and set the oven rack about 5" from the broiler coils.
- Broil until potato topping browns, watching carefully to make sure it doesn't burn.
