Name: Chicken Shepherd's Pie
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
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

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

Instructions

1 Cook the chicken

2 Preheat the oven to 350°F. In a small skillet, cook the chicken in 1 tablespoon butter until cooked through and no longer pink. Set aside, and keep warm.

3 Prepare the mashed potatoes according to package directions. Editor’s Tip: Looking to upgrade the flavor of store-bought potatoes? Substitute the water with broth, or swirl in a little sour cream. Check out more tips on how to make instant mashed potatoes better.

4 Make the white gravy

5 In a large saucepan, melt the remaining butter over medium heat. Whisk in the flour until smooth. Gradually add the milk. Stir in the rubbed sage and dried thyme. Bring the mixture to a boil. Reduce the heat, and cook, stirring, for one to two minutes or until thickened.

6 Make the chicken filling

7 Remove the saucepan from heat. Stir in 3/4 cup Swiss cheese until melted. Add the peas, corn and chicken.

8 Bake the chicken shepherd's pie

9 Transfer the chicken filling to a 2-quart baking dish coated with cooking spray. Top with the mashed potatoes, and sprinkle with the remaining cheese. Bake, uncovered, for 25 to 30 minutes, until heated through. Let stand for five minutes before serving. Editor’s Tip: If the topping isn’t browned enough for your liking, you can pop the chicken shepherd’s pie under the broiler for a minute or two. Just make sure you use a broiler-safe dish!