chicken leek shepherds pie
Today I have a new recipe for Chicken Leek Shepherd’s Pie, an oven to table comfort food recipe, and a cookbook review and giveaway.
I met Aimee Wimbush-Bourque at a food photography and styling workshop in Montreal back in 2012 led by Aran Goyoaga of Cannelle et Vanille. Aimee was so genuinely sweet I immediately liked her. I have kept up with her blog Simple Bites and marveled at her instagram shots over the years since then. If you haven’t read her blog before or followed her, you really will love her. She takes being a locavore to a whole new level. She is an urban homesteader living in Montreal. How totally cool is that?
Her cookbook Brown Eggs and Jam Jars (Pintail books) just came out, and she sent me a copy. It is organized into four seasonal sections, with their own sub categories. For example, in spring she includes maple sugaring section with recipes with maple syrup (holla!) and recipes with eggs (from her backyard chickens) and in autumn, she has a whole section of preserving recipes and tips for canning and food swapping. I love the sound of the Strawberry-Honey Jam with Orange Zest. Yummy! The book was photographed by Tim and Angela Chin and has a tangible warmth to it.
Since it is still colder than a witches tit here in Vermont (‘case you’re wondering that’s negative 13 F to be precise) I tried out the Chicken Leek Shepherd’s Pie recipe on page 201. It was simple, and straight forward, and just what I needed on such a chilly evening. Jason and I battled it out for the left overs for lunch the next day. Somehow, when you are using seasonal ingredients like mashed potatoes and leeks, cream and herbs the uncomplicated recipes are the ones that really hit the spot.Print
Chicken in creamy leek sauce topped with corn and mashed potatoes for a twist on Shepherd’s Pie.
- 1 tablespoon salted butter
- 1 ½ cup chopped leek, white and pale green part only
- 1 tablepsoon all-purpose flour
- ¾ cup chicken stock reduced sodium chicken broth or reduced sodium chicken broth
- ¼ cup heavy cream
- 3 cups cooked, shredded chicken breast
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 cup frozen corn kernels, thawed
- 3 cups leftover mashed potatoes
- Preheat oven to 350 degrees F.
- Heat butter in a 9-inch cast-iron skillet or stove-to-oven casserole over medium high heat. Add leek and cook, stirring often until softened and starting to brown, 3 to 5 minutes. Sprinkle flour over the leeks and stir to coat. Stir in stock (or broth) followed by cream and bring to a simmer. Reduce heat to medium-low to maintain a simmer and cook, stirring often until the sauce is thick, about 5 minutes.
- Stir chicken, parsley, salt and pepper into the leek mixture, and remove from the heat. Layer the corn on top of the chicken. Top with the mashed potatoes.
- Bake until the potatoes are starting to brown and heated through and the sauce is bubbling, 30 to 40 minutes. Serve hot.
0 g Added Sugar, 83 mg Cholesterol
To Make Ahead: Can be prepared through step 3 up to 2 days in advance. Store covered with aluminum foil in the refrigerator.
- Serving Size: 1/6th casserole
- Calories: 300
- Sugar: 3 g
- Sodium: 1 g
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 25 g