Hashbrown Buffalo Chicken Shepherd's Pie - Basic American Foods

Hashbrown Buffalo Chicken Shepherd’s Pie

Shredded russet potatoes rehydrated in fiery buffalo sauce spread over a hearty filling of shredded buffalo chicken, onion, celery, and carrots. Topped with shredded cheddar and baked until golden brown. Garnished with green onions, and bleu cheese.

Yield: 1 6in Cast Iron Pan

INGREDIENTS

1 Tbsp(s)

Butter
0.5 Cup(s)

Onion
0.25 Cup(s)

Carrot
0.25 Cup(s)

Celery
1 Cup(s)

Chicken
1 Tbsp(s)

Flour
5 fl.oz

Chicken Stock
1 Cup(s)

Buffalo Hashbrowns
0.25 Cup(s)

Cheddar Cheese
1 Tbsp(s)

Parmesan Cheese
1 Tbsp(s)

Green Onion
2 Tbsp(s)

Blue Cheese Dressing

INSTRUCTIONS

1. In a medium saucepot, heat butter.
2. Sauté onions, carrots, and celery before adding chicken.
3. Add flour and cook for 30 seconds.
4. Add stock slowly and stir until well incorporated.
5. Bring to a boil and remove from heat.
6. In a 6in cast iron pan, add the chicken gravy mixture and top with buffalo chicken hashbrowns.
7. Top with cheddar cheese and parmesan cheese.
8. Bake at 375F for 5 minutes.
9. Remove from oven and garnish with green onions and blue cheese.

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