Individual Chicken Shepherd’s pies are easy and delicious. This mashed potato and Swiss cheese topped casserole has tender chicken, sweet corn, peas and carrots in a homemade creamy savory sauce.
This dish makes a great lunch, dinner, or impressive date night meal for two.
What is the difference between shepherd’s pie and cottage pie?
Shepherd’s pie should only contain lamb, and cottage pie usually applies to one made with beef. So this recipe should probably be named cottage pie since it does not contain lamb. For more fun facts about shepherd’s pie read this article by Jamie Oliver called 10 things you didn’t know about shepherd’s pie.
How to make individual Chicken Shepherd’s Pies:
Preheat the oven to 350 degrees F (180 C).
For the Potatoes:
Peel, dice and boil the potatoes until tender, about 15 minutes. Placing a wooden spoon on top of the water helps prevent it from boiling over.
Drain the potatoes, then mix in butter, milk and minced garlic.
Mash well and set aside.
For the Chicken Filling:
Dice the chicken into bite sized cubes.
In a small skillet, cook the chicken in 1 tablespoon butter until no longer pink, about 5 minutes. Set aside and keep warm.
Meanwhile, in a medium saucepan, melt the remaining 1 tablespoon butter over medium heat.
Whisk in the flour until smooth.
Gradually add the milk and then stir in the sage, thyme, salt and pepper. Bring to a boil. Reduce the heat. Cook and stir for 1-2 minutes or until thickened.
Remove the sauce from the heat. Stir in 1/4 cup Swiss cheese until melted.
Stir in the peas, carrots, corn and chicken.
To assemble:
Coat two 20 oz oven safe baking dishes with non-stick spray. Click for 20 oz oven safe bowls.
Transfer the chicken filling into the 2 baking dishes, divided evenly.
Top each with mashed potatoes.
Sprinkle each with the remaining cheese, divided evenly.
Bake 25 minutes or until heated through.
Let cool for 5 – 10 minutes before serving.
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Individual Chicken Shepherd's Pies
Individual Chicken Shepherd’s pies are easy and delicious. This mashed potato and Swiss cheese topped casserole has tender chicken, sweet corn, peas and carrots in a homemade creamy savory sauce.
Ingredients
For the Potatoes:
- 1 large potato
- 2 Tablespoons butter
- 1/8 cup milk
- 2 teaspoons minced garlic
For the Chicken Filling:
- 6 oz boneless skinless
- 2 Tablespoons butter, divided
- 1 Tablespoon all-purpose flour
- 3/4 cup whole milk
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded Swiss cheese, divided
- 1/4 cup peas and carrots mix
- 1/4 cup frozen corn
Instructions
- Preheat the oven to 350 degrees F (180 C).
For the Potatoes:
- Peel, dice and boil the potatoes until tender, about 15 minutes. Placing a wooden spoon on top of the water helps prevent it from boiling over.
- Drain the potatoes, then mix in butter, milk and minced garlic.
- Mash well and set aside.
For the Chicken Filling:
- Dice the chicken into bite sized cubes.
- In a small skillet, cook the chicken in 1 tablespoon butter until no longer pink, about 5 minutes. Set aside and keep warm.
- Meanwhile, in a medium saucepan, melt the remaining 1 tablespoon butter over medium heat.
- Whisk in the flour until smooth.
- Gradually add the milk and then stir in the sage, thyme, salt and pepper. Bring to a boil. Reduce the heat. Cook and stir for 1-2 minutes or until thickened.
- Remove the sauce from the heat. Stir in 1/4 cup Swiss cheese until melted.
- Stir in the peas, carrots, corn and chicken.
To Assemble:
- Coat two 20 oz oven safe baking dishes with non-stick spray. Click for 20 oz oven safe bowls.
- Transfer the chicken filling into the 2 baking dishes, divided evenly.
- Top each with mashed potatoes.
- Sprinkle each with the remaining cheese, divided evenly.
- Bake 25 minutes or until heated through.
- Let cool for 5 – 10 minutes before serving.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 558 Total Fat: 34g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 10g Cholesterol: 96mg Sodium: 543mg Carbohydrates: 49g Fiber: 5g Sugar: 8g Protein: 17g
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