Chicken and Garlic-Herb Shepards Pie
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 517.6
- Total Fat: 19.7 g
- Cholesterol: 199.9 mg
- Sodium: 441.0 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 5.1 g
- Protein: 46.7 g
View full nutritional breakdown of Chicken and Garlic-Herb Shepards Pie calories by ingredient
Introduction
Another recipie from Rachael Ray's Big Orange Book. I modified it for what I have on hand. Another recipie from Rachael Ray's Big Orange Book. I modified it for what I have on hand.Number of Servings: 6
Ingredients
-
2-3 pounds white potatoes
salt
1 tablespoon extra-virgin olive oil (EVOO)
2 pounds chicken breast, cut into 1/2 inch dice
black pepper
1 cup grated carrots
1 cup frozen peas
1 small bunch green onions, thinly sliced
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 tablespoon dijon mustard
5-oz package of herb and garlic cream cheese
2 egg yolks
1/4 cup of parsley, chopped
1/4 cup milk
Directions
Preheat the broiler, place an oven rack at the center of the oven.
Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.
While the potatoes are cooking, place a large skillet over medium-high heat with the EVOO. Add the chicken, season it with salt and pepper and cook until gloden brown and cooked through, 6-7 minutes. Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas and onions. Season the veggies with salt and pepper and cook until tender, about 2 minutes. Scoot the vegetables over to one side and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in 1/2 cup of chicken stock, cook 1 minute, then whisk in the rest of stock and cook for 1 minut to thicken. Season the sauce with mustard and salt and pepper to taste. Pour the sauce and vegetables over the chicken in the carrerole dish and combine.
Drain the potatoes and return to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk, salt and pepper. Spread potatoes over the chicken in the casserole dish.
Put the dish under the broiler until the top is golden brown, 3-5 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user JOSIECL.
Place the potatoes in a medium pot and cover with cold water. Bring to a boil, salt the water and cook until tender, 12-15 minutes.
While the potatoes are cooking, place a large skillet over medium-high heat with the EVOO. Add the chicken, season it with salt and pepper and cook until gloden brown and cooked through, 6-7 minutes. Remove the chicken from the pan to a casserole dish, add a drizzle of EVOO to the pan, then add the carrots, peas and onions. Season the veggies with salt and pepper and cook until tender, about 2 minutes. Scoot the vegetables over to one side and melt the butter. Sprinkle the flour over the butter and cook for about 1 minute, stirring. Whisk in 1/2 cup of chicken stock, cook 1 minute, then whisk in the rest of stock and cook for 1 minut to thicken. Season the sauce with mustard and salt and pepper to taste. Pour the sauce and vegetables over the chicken in the carrerole dish and combine.
Drain the potatoes and return to the hot pot, then mash with the herb cheese, egg yolks, parsley, milk, salt and pepper. Spread potatoes over the chicken in the casserole dish.
Put the dish under the broiler until the top is golden brown, 3-5 minutes.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user JOSIECL.