For the November Taste Creations, we all decided to do a pie! Just in time for the American holiday of Thanksgiving, too! I chose to make a shepherd's pie made from the leftover rotisserie chicken. You could also use up the leftover turkey, mashed potatoes, vegetables, and gravy! Mine is made of simple ingredients and made up in about 40 minutes.
This is the best shepherd's pie I have ever made, and every single ingredient is designed to make the recipe quickly. It makes two pies, so I shared one with my neighbor!
Yield 8
Prep time
10 MinCook time
40 MinInactive time
15 MinTotal time
1 H & 5 MQuick and Easy Chicken Shepherd's Pie
Delicious, hearty and perfect fall grub!
Ingredients
- 2 prepared pie crusts in aluminum pans
- 4 T butter
- 1 c sliced carrots
- 1 c sliced potatoes
- 1 medium onion, chopped
- 4 T flour
- 1/2 t salt
- 1 t dried thyme
- 1/2 t pepper
- 2 c chicken broth
- 1/2 c heavy cream
- 1 c whole milk
- 1 package frozen mixed vegetables
- 1 package instant mashed, roasted garlic potatoes
Instructions
- Preheat oven to 425.
- Place potatoes and carrots in a large saucepan. Add water to cover, boil, reduce heat and cook 8-10 minutes until veggies are crisp-tender. Drain.
- In a large skillet, melt butter and add onion, and cook until tender. Stir in flour and seasonings. Gradually stir in broth and milk. Bring to a boil, stirring constantly. Stir for two minutes, add chicken, frozen veggies, carrots/potatoes, and remove from heat.
- Divide the mixture between the two pie crusts. Make the mashed potatoes according to the directions, divide them in half, and spread one-half of the potatoes on top of each pie. Cover the pies with nonstick foil.
- Make for 25 minutes, then remove the foil and bake for 10 minutes more. Let stand 15 minutes before cutting.
Notes
If you need to, add more chicken broth to thin out the gravy.
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