Tuscan Chicken Shepherd’s Pie

Serves 50

12 lbs russet potatoes (peeled and diced)
salt and pepper (for seasoning)
olive oil (for sauteing)
15 lbs roasted boneless chicken breast – cut into large pieces
3 medium onions – diced
10 cloves garlic – minced
10 cups diced carrots
10 cans white beans, drained and rinsed
2 sticks butter
1/2 cup flour
6 cups chicken stock
2 Tbl poultry seasoning (or to taste)
Mozzarella cheese (3 cups)
Parmesan cheese (1 cup)

Preheat oven to 350. Place potatoes in saucepan with enough water to cover. Add 1 tbl salt. Cover and cook potatoes until tender. While potatoes are cooking, heat olive oil in skillet and add onion and garlic, cook until soft.

Melt 1 stick butter and flour in saucepan and allow to cook, stirring for 3 minutes. Add onion, garlic, carrots, chicken broth and poultry seasoning. Whisk to combine and cook for 3-5 minutes. Add chicken and beans and stir to combine. Divide between 2 large pans.

Drain the potatoes. Add  1 stick butter, mozzarella cheese and mash. Add enough milk to preferred consistency. Spread on top of chicken and beans mixture. Sprinkle parmesan cheese on top. Put in oven to brown/bake for 15 – 20  minutes.



One thought on “Tuscan Chicken Shepherd’s Pie

  1. I’m SO HAPPY I found your page! It is a God-send! I just recently signed up to teach a cooking class for a homeless shelter downtown and it will tie-in to feeding a group of about 50 that night. I was scared about cooking that amount and your website has such amazing recipes that all sound like REAL food and not just cans of whatever! Thank you so much and please please please keep posting! 🙂

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