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Chicken Shepherd's Pie Recipe

Chicken Shepherd's Pie Recipe photo by Taste of Home

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Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.

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Chicken Shepherd's Pie Recipe

Prep: 25 min. Bake: 25 min.

Yield: 6 Servings

25 25 50

Ingredients

2 boneless skinless chicken breast halves (6 ounces each), cubed
4 tablespoons butter, divided
1 pouch (3.6 ounces) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups 2% milk
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn

Directions

In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened.
Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Facts 1 serving (prepared with reduced-fat butter, fat-free milk and reduced-fat Swiss cheese) equals 316 calories, 13 g fat (7 g saturated fat), 68 mg cholesterol, 660 mg sodium, 27 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.

Originally published as Chicken Shepherd's Pie in Simple & Delicious November/December 2006, p7

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Shepherd's Pie

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Reviewed on Oct. 29, 2012 by cwbuff2

The gravy of this recipe is absolutely scrumptious! So easy, but of all the gravies, easy or complicated, this is one of the best I've ever tasted - I found myself scooping up the remnants in the bowl with my finger like it was brownie mix! My husband agreed. I plan to use this gravy in chicken pot pie, too. Definitely put this recipe on your rotation!

Reviewed on May. 22, 2012 by jujubean79

I love this recipe and have made it several times. I do add 1/2 cup diced red peppers the chicken mixture for added color and flavor. I also think it needs more salt then this recipe calls for.

Reviewed on Apr. 29, 2012 by Queenmumv66

I did change up the recipe a tiny bit.I used real mashed potat

oes, and I omitted the thyme and sage.I used canned peas and corn.It was pretty good.I like the swiss cheese in it.I think next time I will try stuffing on the top, in place of mashed potatoes.

Reviewed on Oct. 09, 2011 by MrsKase

To be honest I used this as my guide and made to use up the week's lefover's. So it was changed in these ways, I used chicken thigh meat, I used left-over Ramen Corn Chowder and green beans. Otherwise I held to the recipe. It was really good, a great way to use up odds and ends, too few to get another meal out of but enough to combine and make another. Thank you for these recipes, they really help!