Shepard's Pot Pie
Ingredients:
• 4 medium size potatoes, mashed (or leftover mashed potatoes)
• 1 tbsp. butter
• 1/4 to 1/2 cup milk
• 1 pie crust
• 1 1b chicken
• 1 tbsp. olive oil or butter
• 1/2 onion
• 3-4 cloves garlic
• 1 can corn
• 1 can green beans
• 1 can peas
• 1 can cream of mushroom soup
• 1 can cheddar cheese soup
• Salt and pepper to taste
Directions:
Peel the potatoes. Boil in water until tender. Drain. (I use a mixer to cream my mashed potatoes, but can be mashed by hand.) Put the potatoes into the mixer bowl. Add the butter, salt and pepper. Start the mixer on low until the potatoes are broken up and the butter is melted. Slowly add in the milk until the potatoes are creamy. Set aside. (This step is skipped if you are using leftover mashed potatoes.)
Prepare the crust according to package instructions.
Heat oven to 350°.
Cut chicken into bite size pieces.
Heat oil in a pot. Chop onion. Add onion to the oil until tender. Add chicken and cook until chicken is no longer pink.
Meanwhile, combine the cream of mushroom and cheddar cheese soups. Once chicken is done, add the garlic and stir. Then add the corn and beans. Add the soup mixture. Lastly, add the peas. (I add the peas last because they are delicate and tend to break down if added too soon.)
Pour the mixture into the prepared pie crust. Spread the mashed potatoes to the top of the pie.
Bake for 20-30 minutes or until heated thoroughly. Set broiler to low and broil the dish until the potatoes turn golden brown.
Let cool for 5 minutes to set.
Serve with your favorite toppings. We like parmesan cheese.
Check out my blog for more ideas for this dish! Be creative and share your versions with us on my Blog!