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Entree: Chicken Shepherds Pie

Source of Recipe

Kieran Folliard


List of Ingredients

2 pounds cubed cooked chicken
1/2 cup carrot diced
1/2 cup celery diced
1/2 cup yellow onion diced
1/2 cup mushrooms diced
1/4 tsp dried thyme
1/4 tsp dried tarragon
1/8 tsp minced parsley
2 Tbsp minced garlic
1/2 cup white wine
1 1/2 cups chicken stock
1 Tbsp flour
2 Tbsp butter
salt and pepper to taste



Recipe

In a Rondot Pan over medium heat add the butter.

When it starts foaming add the carrots, celery, onion, mushrooms, thyme, tarragon,parsley, garlic and flour.

Saute for 3 to 5 minutes (until glossy) Add the chicken.

Saute for 3 minutes to heat through. Add the wine and the stock.

Cook for 3 to 5 minutes until thick,hot and bubbly. Season with kosher salt and crushed black pepper.