Shepherd's Pie With Chicken Recipe

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Servings: 4

Ingredients

Cost per serving $1.95 view details

Directions

  1. Trim any visible fat off chicken, then cut into bite-sized slices. In a large skillet, cook chicken in 1/2 c. of the broth (medium heat) till no longer pink. Add in 1 c. of broth, pepper, bay leaves, cloves and thyme.
  2. Lower heat, cover and simmer for 30 min.
  3. Add in carrots, onions, broccoli, celery and corn. Simmer till vegetables are tender. (Sorry, I didn't time this.)
  4. In a small bowl gradually add in remaining broth to flour, stirring constantly to create a smooth paste. Add in to chicken and vegetables. Simmer 5 min or possibly till slightly thickened.
  5. Turn oven to 375 degrees F.
  6. Divide filling into 4 oven proof dishes. Cover each with 1 c. mashed potatoes. Bake 25 to 30 min till topping is slightly browned
  7. Yield: 4 servings
  8. NOTES : The filling was excellent, but the potato topping needed something. Next time I will add in some sea salt and pepper to the potatoes when I am mashing them. I guess I should have not omitted the chives from the original recipe. Live and learn, huh.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 628g
Recipe makes 4 servings
Calories 371  
Calories from Fat 11 3%
Total Fat 1.24g 2%
Saturated Fat 0.3g 1%
Trans Fat 0.01g  
Cholesterol 13mg 4%
Sodium 603mg 25%
Potassium 1869mg 53%
Total Carbs 76.68g 20%
Dietary Fiber 9.0g 30%
Sugars 6.63g 4%
Protein 16.26g 26%
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