Chicken Shepherd's Pie

Recipe by Terri Newell
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs potatoes, peeled and diced
  • 3
    cups diced cooked chicken
  • 10
    ounces cream of chicken soup
  • 2
    cups frozen mixed vegetables, thawed
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DIRECTIONS

  • Cook potatoes until tender. Drain and mash. If desired, whip with butter and milk.
  • Spread about half the potatoes in a round 2 litre casserole.
  • Mix chicken, soup and vegetables. Spread over potato layer.
  • Top with remaining potatoes.
  • Bake at 350 until heated through, about 30 minutes.
  • We like all things cheesy, so I usually put one cup grated cheese on top of the chicken layer, before the top layer of potatoes.
  • You can substitute an equal amount of chicken gravy for the soup.
  • This reheats very well in the microwave. In fact, sometimes I assemble it and put it in the fridge for the next night. Then I don't bother putting it in the oven at all, I just scoop out bowls full and zap them.
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