Homemade Organic Chickenherder’s Pie

This is the chicken version of Shepherd’s Pie (which is made with lamb).

Here’s What You’ll Need:

  • 1 cup shredded Homemade Organic Chicken Roast
  • 1 cup Homemade Organic Chicken Stock
  • 1 cup organic frozen peas
  • 3-4 organic carrots, chopped
  • 1 organic yellow onion, chopped
  • 3-4 organic garlic cloves, minced
  • 1 cup organic green beans
  • 2 tsp. organic Italian seasoning
  • 1 tsp. Real Salt
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 2 Tbsp. organic home rendered schmaltz (chicken fat)
  • 3 cups Homemade Organic Garlic Mashed Potatoes
  • 1/2 cup organic grass-fed whole milk
  • 3 Tbsp. organic arrowroot powder
  • 3 Tbsp. unchlorinated and unfluoridated water

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Heat a medium saucepan over medium-high heat.
  3. Add the lard and heat until warm and bubbly.
  4. Cook the carrots over medium heat for 3-4 minutes.
  5. Add the onions and cook for an additional 3-4 minutes.
  6. Add the garlic and cook for 1 -2 minutes.
  7. Pour the stock, shredded chicken, green beans, peas into the saucepan and bring to a boil.
  8. Add Italian seasoning, pepper and salt; Reduce heat to a simmer.
  9. Simmer for 30 minutes, uncovered.
  10. Mix the arrowroot powder and water together to make a slurry.
  11. Use the slurry to thicken the stew.
  12. Place the stew in the bottom of a casserole dish.
  13. Mix the milk with the mashed potatoes until well blended.
  14. Cover the stew mixture with mashed potatoes.
  15. Bake for 20 – 25 minutes at 350° Fahrenheit, or until the mixture is bubbly around the edges.
  16. Enjoy!
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