Chicken Shepherd's Pie

Chicken Shepherd's Pie is a wonderful comfort food.  This is a classic way to prepare this dish...the chicken is simmered ahead of time in large portions to be used in multiple preparations.  The potatoes are also done ahead.  The taste of this dish improves with freezing.  Make ahead and either freeze or refrigerate for serving at a later time in the week.

Chicken Shepherd's Pie
3 to 4 cups of prepared chicken
4 to 6 cups of prepared potatoes
1 cup of parmigianno regianno cheese

Preheat oven to 350F



Chicken Preparation:
12 chicken thighs, skinned and boned
32 oz. of chicken stock
six cloves of garlic
2 bay leaves
one onion, peeled but left whole
2 stalks of celery
2 stalks of carrot
1/2 tsp. of salt and pepper each

Simmer all of the above ingredients for several hours.  Allow this to cool properly.  Strain the stock, cool and reserve in containers either by freezing or refrigerating.  Separate chicken into three portions.  Freeze two.

Potato Preparation:
6 Yukon gold potatoes, peeled and quartered
salted boiling water
1 stick of butter

Put potatoes in pan.  Drop temperature to simmer and cook potatoes until fork tender.  Drain the potatoes of water, put  potatoes back in pan.  Put in one stick of butter.  Cover pan, walk away.

Assembly:

Butter and flour a glass casserole dish.  Put prepared chiken in bottom of pan.  Cover with half of prepared potatoes.  Sprinkle with half the cheese.  Cover with remaining potatoes.  Sprinkle remainder of cheese.  Bake for 30 to 45 minutes or until potatoes are golden brown.