Chicken Shepherd’s Pie

This might serve four if you have a salad with it.

Filling Ingredients:

½ cup pearl onions, diced

3 cloves garlic, diced

½ large (or one whole normal-sized) chicken breast, roasted, diced.

1 can Campbell’s Cream of Mushroom soup (NOT reconstituted)

½ cup frozen beans, cut into 1” pieces

2 fresh carrots (¾ cup), diced and steamed until beginning to get tender

¾ cup frozen corn

1 frozen cube pesto

Butter for frying

Layers

1 medium baked potato, cooked, but firm, sliced thin (3/16”?)

4 or 6 slices of bacon, baked crispy, crumbled

1 cup “Mexican Shredded Cheese” (yellow & white)

Topping

1 ½  cups all-purpose flour

1 ½  teaspoons baking powder

1 ½  teaspoons kosher salt

1 stick unsalted butter, melted

1 ½  cups whole or 2% milk

Instructions:

In a 10” cast iron frying pan, fry the onions and garlic until beginning to get tender. Add chicken. When it’s hot, add soup. When that gets warm, add veggies and pesto. Simmer for a bit to let it thicken. Stir a bit, making sure nothing sticks to the bottom of the pan.

Preheat to 375⁰. Mix the topping. It’ll whisk up nicely, and it will be runny.

In the frying pan, layer the potato over the filling mixture, and spread the cheese over the potatoes. Then pour the topping on top, covering it all.

Put on a tray in the oven (your pan will likely be pretty full!). Bake for 45 minutes, or until brown on top. 

Review: This was really pretty darned good. I very much like the biscuit crust on top. Might need a little more pepper and other spices, but this is a keeper! 

I may need to learn how to halve this recipe.