- 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 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 shredded Swiss cheese, divided
- 1 cup fresh sugar snap peas, trimmed and chopped
- 1/2 cup frozen corn
- 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 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.
Reviews forChicken Shepherd's Pie
"My end result was also soupy, more like the gravy for chicken pot pie filling should be. I replaced most of the butter with olive oil and substituted chicken bouillon broth for milk. This could possibly be the reason for the soupy consistency. I used homemade aligot, French style cheesy mashed potatoes, which I had frozen and converted by adding roasted garlic. I didn't have to feel guilty about the fat from too much whole milk dairy (I found out I have both high cholesterol and high blood pressure and have to watch my intake). Also, I didn't find the dish too salty or bland, but rather still full of flavor and creamy. I caramelized onion into the rue and it gave it a good flavor. Overall health need not be compromised for the taste of this dish for those who need to watch their fat and dairy intake."
"This is a delicious make ahead dish, which I can not get enough of. I made it on Sunday and popped in the oven after work on Monday. The only changes I made were using frozen peas and adding a little Maggie. I also used our homemade Garlic Mashed Potatoes I had on hand in the freezer. Also, put on broil a couple of minutes at the end. Great flavor, hubby and I both loved it and agreed it is a definite keeper!"
"My husband loved this!! I actually made my regular rhue for all my recipes, melted butter, flour, and some of the sauce...turned out great!"
"Followed recipe exactly, Although it did not set up, was very soupy. Will try again and use my own judgement on milk/flour or cornstarch ratio. Gravy was very tasty, but to give dish a bit more substance will add some peppers, mushrooms, peas, etc. next time.Since I seem to be the only reviewer with the soupy problem, a part of it maybe it was the dish I used. It was a 2 quart casserole, but it was round, so appears from the picture that it was much deeper than what is shown here. Will figure it out."
"Whole family loved this meal!"
"This was really good. My husband said it was very tasty. Will definitely make it again."
"I even get requests for this from the kids."
"The gravy of this recipe is absolutely scrumptious! So easy, but of all the gravies, easy or complicated, this is one of the best I've ever tasted - I found myself scooping up the remnants in the bowl with my finger like it was brownie mix! My husband agreed. I plan to use this gravy in chicken pot pie, too. Definitely put this recipe on your rotation!"
"I love this recipe and have made it several times. I do add 1/2 cup diced red peppers the chicken mixture for added color and flavor. I also think it needs more salt then this recipe calls for."
"I did change up the recipe a tiny bit.I used real mashed potatoes, and I omitted the thyme and sage.I used canned peas and corn.It was pretty good.I like the swiss cheese in it.I think next time I will try stuffing on the top, in place of mashed potatoes."