Curried Chicken Shepherd’s Pie
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 large onion, chopped
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2 celery ribs, chopped
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3 tablespoons butter, divided
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1 cup frozen peas and carrots
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3 tablespoons all-purpose flour
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1 teaspoon curry powder
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1-1/2 cups reduced-sodium chicken broth
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1/2 cup 2% milk
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2 cups cubed cooked chicken
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2 tablespoons dried parsley flakes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cups mashed potatoes (with added milk and butter)
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1/4 teaspoon paprika
Directions
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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.
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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.
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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.
Nutrition Facts
1-1/2 cups: 410 calories, 19g fat (9g saturated fat), 99mg cholesterol, 1025mg sodium, 33g carbohydrate (7g sugars, 4g fiber), 27g protein.
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