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
Curried Chicken Shepherd’s Pie
Curried Chicken Shepherd's Pie
Prep Time
25 min
Cook Time
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
- 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 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.
