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Curried Chicken Shepherd's Pie Recipe

Curried Chicken Shepherd's Pie Recipe photo by Taste of Home

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Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. —Lori Lockrey, Scarborough, Ontario

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Curried Chicken Shepherd's Pie Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

1 large onion, chopped
2 celery ribs, chopped
3 tablespoons butter, divided
1 cup frozen peas and carrots
3 tablespoons all-purpose flour
1 teaspoon curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups mashed potatoes (with added milk and butter)
1/4 teaspoon paprika

Directions

In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 410 calories, 19 g fat (9 g saturated fat), 99 mg cholesterol, 1,025 mg sodium, 33 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Curried Chicken Shepherd's Pie in Taste of Home June/July 2010, p55

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Curried Chicken Shepherd's Pie

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Reviewed on Jul. 01, 2010 by mtleej

Great recipe. Easy to make especially when you have lettover mashed potatoes in the fridge which I often do.. My family loves it and requests it often