Chicken Shepherd's Pie
- Number of Servings: 6
Ingredients
6 Yukon Gold Potatos1/4 c milk (2%)2 chicken breasts, cubed3 T butter1/2 onion, diced1/2 c celery, diced1 c carrots, chopped1/2 corn, frozen1/2 peas, frozen1/4 cornstarch2 T chicken base (gluten-free)1/4 cup milk (2%)1 t garlic, mincedsalt & pepper to taste
Peel and boil potatos, then mash with milk. In a small pan, melt butter and add garlic. Cook garlic on medium low for about a minute, then stir into mashed potatos.
In large pot, cook chicken until no longer raw but not browned. Place chicken in casserole and set aside. Add onion and celery to pot, then cook on low until transparent. Add carrots, chicken base, and 2 cups of water, and increase heat to high. Boil carrots until tender. In a separate dish, combine cornstarch and milk, then add to the pot and stir until thick. Add corn, peas, and chicken to pot and combine.
Put chicken mixture in casserole dish, top with mashed potatos, and bake at 350 degrees for 25 minutes or until top is nicely golden.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETLUCRETIA.
In large pot, cook chicken until no longer raw but not browned. Place chicken in casserole and set aside. Add onion and celery to pot, then cook on low until transparent. Add carrots, chicken base, and 2 cups of water, and increase heat to high. Boil carrots until tender. In a separate dish, combine cornstarch and milk, then add to the pot and stir until thick. Add corn, peas, and chicken to pot and combine.
Put chicken mixture in casserole dish, top with mashed potatos, and bake at 350 degrees for 25 minutes or until top is nicely golden.
Serving Size: 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user SWEETLUCRETIA.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 7.9 g
- Cholesterol: 28.1 mg
- Sodium: 450.4 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 3.9 g
- Protein: 10.4 g
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