Chicken Shepherd’s Pie: Making this favorite comfort food of rotisserie chicken, sautéed veggies, and potatoes has never been so easy. Bakes up quick in the over and is sure to be a family pleaser. Pick up some mashed potatoes from the Hot Deli to make it even easier!
Serving size: 4 |
Prep time: 20 minutes |
Cook time: 30 minutes |
Inactive time: 25 minutes |
Total time: 50 minutes
Ingredients:
- 3 cups diced Traditional Rotisserie Chicken
- 2 tablespoons vegetable oil
- ½ cup diced white onion
- 1 cup diced zucchini
- 1 cup diced butternut squash
- ½ cup diced tomato
- 2 teaspoons kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1 ¾ cup unsalted chicken broth
- 2 cups mashed potatoes
- 2 tablespoons heavy whipping cream
- 2 tablespoons unsalted butter, melted
- ½ cup shredded parmesan cheese, divided
Instructions:
- Preheat oven at 425ºF.
- Heat oil in a sauce pot over medium-high heat. Sweat the vegetables for 2-3 minutes, stirring often. Season with 1 teaspoon of salt and ¼ teaspoon black pepper. Pour the vegetables into 9x9” baking dish. Place the chicken on top the vegetables, set aside.
- Melt the butter in the same sauce pot and stir in the flour. Pour in the broth and whisk until thickening begins. Pour over the chicken and vegetables.
- Combine the potatoes, cream, butter, remaining seasoning and ¼ cup of parmesan cheese in a mixing bowl. Top the chicken and vegetables with the mashed potatoes and finish with remaining cheese.
- Bake for 25 minutes. Set the oven to broil and brown the top for five minutes.
Tips & Tricks: Use ANY combination of veggies you want
