Chicken shepherds pie

Updated at: Thu, 17 Aug 2023 09:46:14 GMT

Step 1

Clean and slice potatoes into cubes. As I used red potatoes, I did not remove the skins. You can use whatever potato suits you but it may lack sweetness in the potatoes. I used almost a 5 pound bag

Step 2

Pick a huge pot and add water and salt, boil potatoes until soft, then strain and mash.

Step 3

While mashing, add 1 stick of butter and melt that thing while stirring and mashing. Add garlic herb seasoning heavily (I use Mrs. Dash Garlic and Herb) with salt and pepper. Consider garlic powder if not garlicky enough.

Step 4

You can choose to start meat before potatoes are done or after. I have small kitchen so I had to cook chicken after.

Step 5

Add 3 pounds of ground chicken to a huge skillet. Season heavily (very heavy, chicken doesn't take flavor easy) with montreal steak seasoning, garlic and herb seasoning, a few dashes of paprika, 3 dashes of cayenne and cook til brown on medium or a little higher heat. If you want hotter, consider more cayenne. If you do not like hot, consider no cayenne.

Step 6

DO NOT GET RID OF THE CHICKEN FAT/GREASE IN SKILLET! That's your gravy base. Taste chicken to make sure flavor is satisfactory, then remove chicken with straining spoon.

Step 7

Make corn starch slurry. Once cornstarch is no longer clumpy within the slurry, slowly whisk or stir into hot chicken grease. Continue stirring until slurry is blended into a gravy. Heavily add chicken bouillon for extra chickeniness. You want a very viscous gravy by the end. Just add more slurry if the gravy is thin. You will probably end up with still a small amount of gravy. If there ends up not being enough gravy, add more chicken fat/homemade broth if you have it. If you do not, store bought chicken/turkey gravy can suffice but I strongly advise seasoning/tasting. It can be bland.

Step 8

Chop 1/2 large onion, or 1 whole small one. Also chop 1 poblano pepper. I threw the seed bundle out, but I didn't really worry if there were seeds or not. Add onion and poblano to gravy and cook until soft on a medium heat or a little less. Consider next step before onion and pepper fully cooked to avoid over cooking.

Step 9

Open and strain canned veggies. Leave in a lil corn juice if it suits you. I did.

Step 10

Once gravy is satisfactorily thick, and onion and poblano are cooked, add 3 cans of veggies into gravy and heat. They don't really need to be "cooked" so just mix all veggies thoroughly with gravy.

Step 11

Add cooked chicken back into gravy and veggies, mix well. Make sure at this point that all of your meat mix tastes good to you. Add seasonings to taste. If you find that you have no extra gravy, that's okay. Neither did I.

Step 12

In a large pan, pour as much meat, veggie and gravy as you want, but leave room for a thick layer of potatoes. Spread meat and veggies til flat.

Step 13

On top of meat mix, add mashed potatoes. Smooth layer of potatoes.

Step 14

If you have leftovers, just make another pie. Cook, uncovered, in oven for about 30-60 minutes at 350°F. I didn't not think hard into this last step as I did it before work.

Step 15

Serve and enjoy

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