Chicken Shepherd’s Pie

Total Time Prep: 25 min. Bake: 25 min.
Yield 6 servings
This chicken shepherd’s pie recipe is the perfect solution when you can’t decide between shepherd’s pie and chicken pot pie. We make it with chicken breasts, but you can use leftovers for an easy shortcut!

Ingredients

  • 2 boneless skinless chicken breast halves (6 ounces each), cubed
  • 4 tablespoons butter, divided
  • 1 pouch (4 ounces) roasted garlic mashed potatoes
  • 3 tablespoons all-purpose flour
  • 2-1/4 cups 2% milk
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Swiss cheese, divided
  • 1 cup fresh sugar snap peas, trimmed and chopped
  • 1/2 cup frozen corn

Directions

  1. In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
  2. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened.
  3. Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
  4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts

1 serving: 400 calories, 22g fat (13g saturated fat), 89mg cholesterol, 662mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 23g protein.

Warm up your family with this easy mashed-potato-topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce. —Taste of Home Test Kitchen
Recipe Creator