Tasty Tuesday - Chicken Shepherd's Pie

Welcome to another week of Tasty Tuesday here at The Young'ns!

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I made two new recipes this week that were pretty tasty. I'll definitely be making them again. The first one was a Linguini with Garlic Sauce that was very easy and delicious, even as leftovers which is crucial around here since that's what hubby eats for lunch.
The second one was also a hit, although I modified it quite a bit and I'll add more veggies next time, 3 cups like I state in this recipe instead of 2 cups like I used..
So, here's my modified Chicken Shepherd's Pie from Taste of Home: Simple & Delicious Cookbook.

(picture borrowed from Taste of Home)


{Ingredients}

• 4-5 red potatoes
• 3 cloves garlic
• 1/4 cup half-n-half or cream
• 2 boneless skinless chicken breast halves, cubed
• 4 tablespoons butter, divided
• 3 tablespoons all-purpose flour
• 2 1/4 cups milk
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon each salt and pepper
• 1 1/2 cups shredded Swiss cheese, divided
• 3 cups vegetables (green beans, sugar snap peas, green beans, broccoli, corn, carrots, whatever you like)

{Directions}

• Peel and cube potatoes. Place in pot and cover with water. Boil until soft and mash-able, about 20 minutes. Drain. Add garlic and milk and mash to desired consistency.
• Meanwhile, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm.
• After chicken is removed from pan, melt remaining 3 tablespoons butter in the same pan. After butter is melted and browned bits are scraped from the bottom, whisk in flour until smooth. Cook for 2-3 minutes until butter starts browning. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Remove from heat. Stir in 1 cup Swiss cheese until melted.
• Add vegetables and chicken. Transfer to a greased 2-qt baking dish. Top with mashed potatoes; sprinkle with remaining cheese.
• Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

~S