Chicken Shepherd's Pie

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 6 large potatoes, peeled
• 1/2 cup milk
• 1/4 cup butter or 1/4 cup margarine
• 4 chicken legs, bone and skin on
• 2 (12 fluid ounce) cans corn kernels
• 1 (1 ounce) packet swiss chalet dipping sauce mix
• 2 cups water
• 1 cup grated cheddar cheese (or marble)

Recipe

• 1 preheat the oven to 350 degrees. line a shallow baking pan with foil and bake the chicken legs, covered loosely with foil, for 35-40 minutes.
• 2 remove chicken from oven and allow to cool. once you can handle the chicken, remove the skin and pull the meat from the bones, leaving the meat in small, bite-size chunks.
• 3 even though you are discarding the chicken skin for this recipe, cooking with the skin on keeps the chicken wonderfully moist.
• 4 meanwhile, dice peeled potatoes and cook in boiling water until slightly soft and you can poke them easily with a fork.
• 5 mash potatoes with milk and butter until creamy.
• 6 season with salt and pepper to taste, and set aside.
• 7 following the directions on the sauce mix package, combine water with mix in a saucepan over medium heat, stirring constantly until mixture comes to a boil. reduce heat to low and simmer for 3 minutes. set aside.
• 8 in the 9x13 pan, put chicken pieces, corn and the sauce, and mix well.
• 9 cover mixture with large spoonfuls of the mashed potatoe, spreading evenly but not flattened, and making sure all the chicken mixture is covered.
• 10 sprinkle grated cheese on top of potato in a thin layer.
• 11 cook casserole in a 350 degree oven for approximately 30 minutes or until hot and bubbly.
• 12 turn the oven to 'broil' and cook for another 5 minutes, to let the top get crusty and golden brown. enjoy!
• 13 if you make this ahead and freeze, just thaw the casserole in the fridge overnight and pop it in the oven to reheat as above.