leftover chicken shepards pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.5
  • Total Fat: 6.3 g
  • Cholesterol: 29.0 mg
  • Sodium: 745.4 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 15.3 g

View full nutritional breakdown of leftover chicken shepards pie calories by ingredient
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use up leftover roasted chicken and mashed potatoes use up leftover roasted chicken and mashed potatoes
Number of Servings: 4


    1 tbsp olive oil
    .25 cup chopped onion
    1 cup cooked leftover chicken chopped
    1 cup chocken broth/ stock
    .25 cup carrots chopped
    .25 cup frozen corn
    .25 cup frozen peas
    1 tbsp corn starch
    1 cup water
    2 cups mashed potatoes (leftovers ok)


Preheat oven to 400.

1tbsp of extra virgin olive oil in sauce pan over medium heat. Add onions and saute until soft. Add carrots saute for 5 minutes. Meanwhile stir in and dissolve 1 tbsp of cornstarch in 1 cup water.
Add chicken to sauce pan. Add chicken stock and water/ cornstarch mixture. Bring to boil. Reduce heat to simmer. Add corn and peas. Simmer for 15- 20 minutes until thickened. Season with salt and pepper to taste.

Pour into a oven safe casserole dish top with mashed potatoes. Carefully spread mashed potatoes over top. Place in a 400 degree oven for 15- 20 minutes until golden on top and bubbly.

Number of Servings: 4

Recipe submitted by SparkPeople user MRMENTO.

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