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Curried Chicken Shepherd's Pie

 Curried Chicken Shepherd's Pie
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
4 ServingsPrep: 25 min. Bake: 25 min.

Ingredients

  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 3 tablespoons butter, divided
  • 1 cup frozen peas and carrots
  • 3 tablespoons King Arthur Unbleached 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

2 of 2

Curried Chicken Shepherd's Pie (continued)

Directions (continued)

  • 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.