Chicken and Stuffing Shepherd’s Pie
This is kind of a mix of between a tradional shepherd’s pie and a chicken pot pie as for flavor and consistency.
Very easy to make and a full meal with just one dish.
- ½ teaspoon dried tarragon
- ½ teaspoon dried marjoram
- ¼ teaspoon ground pepper
- ¼ teaspoon salt
- 2 cans (healthy style) cream of chicken soup
- ½ cup white wine
- ¼ cup milk
- 1 4 ounce can sliced mushrooms, drained
- 1 cup diced onions
- 1 teaspoon minced garlic
- 1 15 ounce can mixed vegetables, drained
- 2 boxes stuffing mix, prepared according to the package directions (cut butter down to 4 tablespoons)
- 2 large chicken breast, cooked, cut into eatable chunks
- Pre-heat oven to 350 degrees. Coat a large casserole dish with cooking spray.
- In a large mixing bowl combine everything except the stuffing.
- Transfer meat mixture to casserole dish.
- Top meat mixture with stuffing and spread evenly.
- Bake for 30 minutes.
Here are pictures from us cooking this recipe
This recipes uses (2) ful boxes of stuffing mix. We cut the butter down for both boxes to 4 tablespoons total. Use unsalted butter if possabile. We also make sure we only use low fat and low salt cream of chicken soup base. Don’t bother using a high quality wine, but make sure it is something you wold actually drink. You can replace the wine with chicken broth if you prefer. Make the stuffing according to the box direction, except the amount of butter, and set aside covered.
Here we have (2) large chcken breat that we cut in half to help cook faster. then we aded light salt and pepper.
In a large skillet with 1 tablespoon olive oil, cook the chicken breast for about 5 minutes.
Turn over chicken and continue to cook for about 5 more minutes. You want to see only clear juices coming out of meat when poked with a fork.
Meanwile in a mixing bowl, combine mixed vegetable, chopped onion, garlic, sliced mushrooms, soup mix, white wine, and dried herbs. Combine well until nice and creamy.
When chicken breat are done, let them rest on a cutting board for about 10 minutes to cool slightly.
After chicken has rested and slightly cooled, cut into bite size pieces.
Add chicken to soup mixture and combine well.
Preheat oven to 350 degrees. Lightly spary a large casserole dish or a 9 x 13 baking pan.
Transfer the meat/soup mixture to the cooking dish. Next, make sure that the stuffing has not dried out to much. It needs to be slightly plyable. If it is not, add just enough water to make it slightly creamier. Now spread the stuffing across the entire top of the meat/soup mixture. Bake the shepherd’s pie for 30 minutes.
We toped ours with a few sprigs of fresh parsley. This chicken and stuffing shepher’s pie is a great 1 dish dinner that can be made in no time.
Cooked By: Tom Corliss
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About Tom Corliss
Tom Corliss is a web publisher, internet marketer, and website developer, with 3 current websites, Home Information Guru.com, Home Selling Resources.com, and Simple-Food-Solutions.com. He also runs a home improvement company Corliss Property Enhancements. He has recently completed a new e-Book for anyone wanting to sell their home fast: Home Sellers Handbook
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