Curried Chicken Shepherd's Pie |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. âLori Lockrey, Scarborough, Ontario Ingredients:
1 large onion, chopped |
2 celery ribs, chopped |
3 tablespoons butter, divided |
1 cup frozen peas and carrots |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon curry powder |
1-1/2 cups reduced-sodium chicken broth |
1/2 cup 2% milk |
2 cups cubed cooked chicken |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 cups mashed potatoes (with added milk and butter) |
1/4 teaspoon paprika |
Directions:
1. In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
2. Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
3. Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 4 servings.
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