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Tuscan Chicken Shepherd’s Pie by Jessiker Bakes

Irie note: Hey guys, welcome Jessica today, a fabulous young lady with a blog that swears to put back ALL THE POUNDS if I let it! I asked her to give me a lighter version of a comfort food and here’s what she churned out! Now, I can’t swear for the taste, next time send my piece Jess! 🙂 But it looks heavenly! 

Hello Irie Diva readers! My name is Jessica of Jessiker Bakes and this is my guest post on Irie Diva’s blog. Happy reading and even happier eating!

– Jessica @ Jessiker Bakes

Everyone has their comfort food, and mine happens to be anything that’s smothered
with cheese. I’m a great fan of chicken Shepherd’s Pie because it encompasses my
dietary restrictions as well as gives me a healthier take on the original comfort food.
This recipe is jam-packed with flavour and worth the 45 minute wait. The flavours
come together so well whilst under the broiler and will leave you wanting more, while
the bubbly and golden brown cheese, the soft mashed potato topping, and the warm
seasoned chicken will satisfy yours (and my) craving while keeping your health in
check. This will be a dinner you’ll be happy you made, and with many ingredients that
are probably already in your home!

Check out more of my recipes at Jessiker Bakes | The Blog.

Tuscan Chicken Shepherd's Pie (4)

TUSCAN CHICKEN SHEPHERD’S PIE

via Dash

SERVINGS: 6
ACTIVE TIME: 30 min
TOTAL TIME: 45 min

INGREDIENTS:

2 lbs russet potatoes
1 Tbsp + 2 tsp kosher salt, divided
1 Tbsp extra virgin olive oil
1 lb lean ground chicken
½ medium onion, grated
3 cloves garlic, pressed
1 tsp fresh-cracked black pepper, divided
1 (14.5-oz) can white beans, rinsed and drained
2 cups frozen corn (or vegetable of your choice)
4 Tbsp unsalted butter, divided
2 Tbsp flour
1 cup chicken broth
1 tsp poultry seasoning
2 Tbsp sour cream

2 Tbsp cream cheese
¼ cup milk
8-oz shredded Italian blend cheese
2 Tbsp chopped flat leaf Italian parsley

DIRECTIONS:
Peel and cut potatoes into ½” pieces, place in a saucepan with enough water to cover
potatoes and 1 tablespoon kosher salt. Cover and place on high heat and allow to boil.

While potatoes are cooking, place a large skillet over medium high heat with olive oil
in it. Add chicken and stir. Grate onion and add to pan. Stir to combine. Using a garlic
press, mince garlic and add to pan. Add 1 teaspoon salt and ½ teaspoon pepper, stir to
combine.

Preheat oven to broil.

Meanwhile, in a small saucepan over medium heat whisk 2 Tbsp butter and flour
and allow to cook for 3 minutes. Add chicken broth and poultry seasoning. Whisk to
combine and cook for 2-3 minutes until thickened.

Add corn and beans to chicken mixture, pour gravy on top. Stir to combine.

Drain potatoes, add 2 Tbsp butter, cream cheese, sour cream, ¼ cup milk, 1 teaspoon
kosher salt and ½ teaspoon fresh ground pepper to pan and pour potatoes on top. Mash
and combine with potato masher. Add ½ of cheese, stir to combine.

Spread mashed potatoes over top of the chicken mixture. Spread evenly to edges of
pan. Sprinkle remaining cheese over top. Place pan in oven under broiler until cheese is
golden brown and bubbly. 1-3 minutes. Keep a close eye on cheese.

Remove from oven, sprinkle with parsley, serve and enjoy.

Tuscan Chicken Shepherd's Pie (2)

Will you be making this one guys? Someone invite me for dinner when you do 🙂 Thanks so much Jessica for sharing!

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