Most of the ingredients in this pie are leftovers from my roast chicken dinner that I shared last week. Here is a link to the post: https://jovinacooksitalian.com/2019/11/13/mediterranean-style-roast-chicken/
Roasting a whole chicken is a delicious and economical way to give you several meals over the next week. Here is the recipe for one of them. Later in the week, I will share the Chicken Enchilada recipe I made with the remainder of the chicken.
2 carrots, diced
2 cups cubed leftover roasted chicken
2 cups diced leftover green beans with mushrooms and onions
11/2 cups leftover sauce from roasting the chicken
2 cups leftover olive oil mashed potatoes
Butter-flavored cooking spray
Partially cook the carrots either in the microwave or by boiling. Set aside.
Reduce the chicken sauce down to 1 cup in a small saucepan.
In each of 2 individual ovenproof casserole dishes, place half the carrots, half the chicken, half the green beans and ½ cup chicken sauce. Mix well.
Spread 1 cup of mashed potatoes over the top of each pie bringing the potatoes to the edges of each dish.
Preheat the oven to 375 degrees F.
Lightly spray the mashed potato topping with butter-flavored cooking spray.
Bake for 45 minutes. Turn the broiler on for a minute or two to brown the topping if it doesn’t brown during the baking.
November 18, 2019 at 9:04 am
Jovina Sorry but that is NOT Shepherds pie but Cottage Pie, A Shepherds Pie Can only be made using Minced Lamb,or pieces of Lamb I know it’s only a name but in UK people go mad if it’s not called by the right name.xx Cottage Pie is Normally Minced Beef . Yours would be called Chicken Pie.
Dorothy's New Vintage Kitchen
November 18, 2019 at 10:23 am
I love using the chicken in the shepherd’s pie. A great way to continue the delicious from the previous dinner!
November 18, 2019 at 12:42 pm
We adore this type of leftover use.
For the Love of Cooking
November 19, 2019 at 10:04 am
Looks and sounds delicious!