Shepherdess Pie - cooking recipe

Ingredients

3 lbs boneless skinless chicken breasts
4 cups chicken broth, divided
1 teaspoon salt
1/4 cup butter
1/3 cup all-purpose flour
1/2 cup cream or 1/2 cup half-and-half
1 teaspoon ground pepper
1 teaspoon celery salt
1 teaspoon Old Bay Seasoning
1 tablespoon Worcestershire sauce
16 ounces frozen corn
2 green onions, green and white parts, sliced thinly
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
8 ounces bacon, cooked and crumbled
2 ounces cheddar cheese, finely shredded

Preparation

Submerge chicken breasts in 2c chicken broth and 1t salt in a saucepan. Add a little water if necessary to cover meat. Bring to a simmer and poach chicken until it reaches 160\u00b0F. Do not overcook or let the broth boil vigorously. Set aside to cool slightly.
In a saucier or saucepan, melt the butter. Add the flour and whisk vigorously to form a roux. Cook until about the color of peanut butter.
Add 2c chicken broth and whisk vigorously to avoid lumps. Add cream, pepper, celery salt, Old Bay, and Worcestershire sauce. Bring to a boil and whisk until thickened; about 5 minutes. Set aside.
When the chicken is cool enough to handle, shred the chicken into bite-sized pieces. You could just dice it, but shredding it gives it a much more interesting texture that holds onto the sauce.
Place the shredded chicken into an 8\" to 9\" round high-side casserole or souffle dish.
Pour sauce over chicken, add half of the crumbled bacon bits, and mix well.
Heat the frozen corn in the microwave oven until hot (about 5 minutes) and make a layer on top of the chicken.
Prepare the Simply Potatoes Traditional Mashed Potatoes according to package directions. Stir in the green onions and 3/4 of the remaining bacon bits until thoroughly mixed. Top the corn layer with the mashed potatoes and even it out to create a \"top crust\" for the casserole. Leaving little peaks that will get extra-browned in the oven is a good idea.
Sprinkle the cheddar cheese and the remainder of the crumbled bacon over the top of the potatoes.
Bake the casserole in a preheated 400\u00b0F oven until heated through and potatoes begin to brown, about 20 to 25 minutes. Let rest for about 10 minutes before serving.
NOTE: The chicken and the sauce can be prepared ahead of time and refrigerated until ready to assemble. If refrigerated, heat the sauce to just boiling before assembling the casserole.