Chicken Shepherd’s Pie
- Prep Time: 20 mins
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 - 6 1x
Ingredients
For the filling:
2 cups cooked chicken, shredded
1 tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 cups frozen mixed vegetables (peas, carrots, corn)
1 can (10.5 oz) cream of chicken soup
½ cup milk
Salt & pepper to taste
½ tsp dried thyme
For the mashed potatoes:
3 cups mashed potatoes (from about 4 medium potatoes)
2 tbsp butter
¼ cup milk
½ cup shredded cheddar cheese (optional)
Salt to taste
Instructions
Preheat oven to 400°F (200°C).
In a skillet, melt butter and sauté onion until soft. Add garlic and cook 1 minute.
Stir in vegetables, chicken, soup, milk, thyme, salt, and pepper. Simmer 5 minutes.
Spread filling in a greased 9×9 dish or oven-safe skillet.
In a bowl, mix mashed potatoes with butter, milk, and cheese (if using).
Spoon or pipe mashed potatoes over the chicken filling. Use a fork to make ridges.
Bake for 20–25 minutes, or until top is golden and filling is bubbling.
Let cool slightly before serving.
Nutrition
- Calories: 400 per serving
- Fat: 18g per serving
- Carbohydrates: 35g per serving
- Protein: 22g per serving
Find it online: https://tastychow.com/chicken-shepherds-pie/