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Chicken Shepherd's Pie
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Ingredients
0 of 14 gathered
Step by step
Method
5 steps
- 1
Put the chicken in the broth with a little salt and bring it to a quiet simmer. Cook about 15 minutes, until the thickest piece reaches 165°F. Rest it for 5 minutes, shred it with two forks, and save the broth.
- 2
Melt the butter in a wide oven-safe skillet over medium heat. Cook the onion for 4 minutes, then add garlic, onion powder, mustard powder, thyme, rosemary, sage, and pepper for 1 minute.
- 3
Stir in the flour and cook 2 minutes, until it loses its dusty look. Add 2 cups reserved broth in small splashes, then the half-and-half, bouillon, and Worcestershire. Simmer 8–10 minutes until the gravy coats a spoon.
- 4
Fold in the chicken and frozen vegetables and warm for 3 minutes. Spread the mashed potatoes over the top, leaving a few ridges with a fork so they brown.
- 5
Bake at 450°F for about 10 minutes, then broil 3–4 minutes while watching closely. Rest the pie for 5 minutes before scooping.