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Chicken Shepherd's Pie

 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 King Arthur Unbleached 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

2 of 2

Chicken Shepherd's Pie (continued)

Directions (continued)

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