OTL taste testers seem to like shepherds pie, and any variation of it. So here is an OTL special using chicken and potatoes with the skin for more vitamins, minerals and fiber. We’ve labeled it advanced because of the extra steps you must take to transform a simple chicken and vegetable crock pot dinner into a pie. Save this one for when you have the time to cut the vegetables for the crock pot, and then a longer bit of time to make the pie when they are done.
Ingredients:
1.5 lb(s) chicken on the bone
5 potato(es) -- scrubbed; cut into 4 wedges
1 cup(s) onion -- chopped 1/2" pieces
2 cup(s) carrots -- chopped 1/2" pieces
1 cup(s) parsnip(s) -- 2 small, chopped 1/2" pieces
2 tsp thyme
1/4 cup(s) sour cream
1 tbsp butter -- softened
1/3 cup(s) flour
1/2 cup(s) peas
Directions
Prep Work: Chop potatoes, onion, carrots, and parsnips .
1. Lightly salt and pepper chicken. Add chicken, vegetables (except peas), potatoes and 2 c. water in crock pot. Cook on high 5 hours or low 8 hours. (Every crock pot is different; some may need more or less time on low.)
2. Pour all broth and thyme into large, oven safe skillet and heat on medium heat and let it simmer while mashing potatoes. Set meat and vegetables aside.4. Heat oven to 400 degrees.
5. Place hot potatoes in mixer bowl with sour cream, butter, flour and 1/2 c. broth from the skillet. Mix only until combined and chunks mashed, or mash with potato masher just until potatoes are in smaller chunks. Set aside.
6. Take 1/2 c. broth from skillet and whisk in small bowl with 1 Tbsp. softened butter and 1/3 c. flour. Return to broth in skillet.
7. Remove meat from bones and add to skillet with vegetables and peas; season with approx.1 tsp each salt and pepper (for yield of 6) to taste.
8. Spread potatoes over top of skillet. Place skillet in oven 15 minutes or until pie heated through.
OTL 2010
