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Curried Chicken Shepherd's Pie Recipe

Curried Chicken Shepherd's Pie Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:4 servings

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

  • 1. In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
  • 2. 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.
  • 3. 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.