This is one of those things I made because I wanted something specific and I had to work with the meat I defrosted. I am kind of obsessed with sweet potatoes and carrots lately so I wanted a Shepard's pie with sweet potatoes. But, I had defrosted a whole chicken so this was my solution.
I need to think about a better name for this one. It is not shepherds pie because it is a chicken stock gravy and chicken instead of beef. Also, it has sweet potatoes instead of white potatoes. It isn't chicken pot pie because of the potatoes. Whatever it is it was awesome!
I need to think about a better name for this one. It is not shepherds pie because it is a chicken stock gravy and chicken instead of beef. Also, it has sweet potatoes instead of white potatoes. It isn't chicken pot pie because of the potatoes. Whatever it is it was awesome!
Chicken and sweet potato pie
(Better?)
Wrap 3 large sweet potatoes in foil and bake at 400 for 1- 1 1/2 hour or until tender. Uncover and let cool.
Chicken stock:
Whole chicken
Water
1 onion roughly chopped
4 stalks if celery chopped
2 bay leaves
2 T basil
The juice from half a lemon
1T salt
1T Natures Seasonings
If you have fresh herbs use them! I like rosemary, thyme, a little oregano and basil. About 1 T of each fresh about 2 t each dry.
Wash chicken and pull the giblets out. I like to make my stock with the giblets so put them in a large stew pot with the chicken. Cover with water. Turn on med/ high heat. Add remaining ingredients. Bring to a boil and simmer until chicken is done, about 30 minutes.
Put the chicken on a cutting board or a dish with sides to catch the juices. Let cool until you can handle it and take all the meat off the bones. Shred the chicken and set to the side. Discard bones. Stack a strainer on top of a large bowl or another pot. Run the broth through the strainer and discard the veggies and giblets.
1/3 c butter or olive oil
1/4 c flour (I used rice flour to make it gluten free and it worked nicely)
4 c the chicken broth you just made!
1/2 c frozen peas
1/2 c frozen corn
1/2 c Carrots cut about pea size
1/2 c Green beans
Chicken
Preheat oven to 350. Heat butter or oil in a large, oven safe sauce pan. Add flour and whisk. Whisk in chicken broth. Let simmer for 5 minutes. Add veggies. Let simmer until all the veggies are tender, about 15-20 minutes. Stir occationally.
While that is cooking, skin and mash the potatoes. Mix potatoes with 1/4 c butter and 1 t salt.
Add chicken to gravy and veggies. Mix well and flatten out with a wooden spoon. Top with potatoes. Heat in the oven until heated through, about 15 minutes. Serve and enjoy!!
(Better?)
Wrap 3 large sweet potatoes in foil and bake at 400 for 1- 1 1/2 hour or until tender. Uncover and let cool.
Chicken stock:
Whole chicken
Water
1 onion roughly chopped
4 stalks if celery chopped
2 bay leaves
2 T basil
The juice from half a lemon
1T salt
1T Natures Seasonings
If you have fresh herbs use them! I like rosemary, thyme, a little oregano and basil. About 1 T of each fresh about 2 t each dry.
Wash chicken and pull the giblets out. I like to make my stock with the giblets so put them in a large stew pot with the chicken. Cover with water. Turn on med/ high heat. Add remaining ingredients. Bring to a boil and simmer until chicken is done, about 30 minutes.
Put the chicken on a cutting board or a dish with sides to catch the juices. Let cool until you can handle it and take all the meat off the bones. Shred the chicken and set to the side. Discard bones. Stack a strainer on top of a large bowl or another pot. Run the broth through the strainer and discard the veggies and giblets.
1/3 c butter or olive oil
1/4 c flour (I used rice flour to make it gluten free and it worked nicely)
4 c the chicken broth you just made!
1/2 c frozen peas
1/2 c frozen corn
1/2 c Carrots cut about pea size
1/2 c Green beans
Chicken
Preheat oven to 350. Heat butter or oil in a large, oven safe sauce pan. Add flour and whisk. Whisk in chicken broth. Let simmer for 5 minutes. Add veggies. Let simmer until all the veggies are tender, about 15-20 minutes. Stir occationally.
While that is cooking, skin and mash the potatoes. Mix potatoes with 1/4 c butter and 1 t salt.
Add chicken to gravy and veggies. Mix well and flatten out with a wooden spoon. Top with potatoes. Heat in the oven until heated through, about 15 minutes. Serve and enjoy!!
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