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Chicken Shepherd's Pie

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.

6 ServingsPrep: 25 min. Bake: 25 min.

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

2 of 2

Chicken Shepherd's Pie (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.