Chicken Shepherd'S Pie

Name: Chicken Shepherd'S Pie
Ingredients: 1 1/2 pounds potatoes, peeled and cut into 1-inch chunks ( I use russett or gold yukon); 3 cloves garlic, peeled and crushed; 3 tablespoons heavy cream (I omit); 1 1/4 teaspoons salt; 2 tablespoons butter; 1 small onion, finely chopped; 3 carrots, halved lengthwise and thinly sliced; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch chunks; 2 tablespoons flour; 1 cup chicken broth; 1 cup frozen peas; 1/4 cup chopped parsley

12 ingredients

1 steps

Ingredients

1 1/2 pounds potatoes, peeled and cut into 1-inch chunks ( I use russett or gold yukon)
3 cloves garlic, peeled and crushed
3 tablespoons heavy cream (I omit)
1 1/4 teaspoons salt
2 tablespoons butter
1 small onion, finely chopped
3 carrots, halved lengthwise and thinly sliced
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch chunks
2 tablespoons flour
1 cup chicken broth
1 cup frozen peas
1/4 cup chopped parsley

Directions

1

{"0":"1. In medium saucepan of boiling water, cook potatoes and garlic 25 minutes or until tender. Drain. With potato masher or electric mixer, mash potatoes, garlic, cream and 3\/4 teaspoon salt until smooth. Set aside.","2":"2. Preheat oven to 350 degrees.. In large skillet, melt butter over low heat. Add onion and cook, stirring frequently, 7 minutes or until tender. Add carrots and cook, stirring frequently, 5 minutes or until tender. Add chicken and cook 4 minutes or until no longer pink.","4":"3. Sprinkle flour over chicken mixture and cook, stirring frequently, 1 minute or until no streaks of flour remain. Gradually add broth and remaining 1\/2 teaspoon salt, and bring to a boil. reduce to a simmer and cook, stirring frequently, 5 minutes or until slightly thickened. Stir in peas and parsley.","6":"4. Spoon mixture into a 9-inch deep dish pie plate. Spoon mashed potatoes on top (or if you prefer, spoon potatoes into pastry bag and pipe potatoes over chicken mixture.) Place pie plate on jelly roll pan to catch any drops and bake for 30 minutes or until potato mixture is golden brown and crusty."}