Curried Chicken Shepherd's Pie

I have made this twice!  A record for my cooking... usually try new recipes every time, and then I wonder why I never know what to cook.  I made Sunday dinner tonight for Mom, Dad, Nick, Codi, and Aunt Donna (and of course, Whit and McCoy).  It was declious!  Very flavorful!

Curried Chicken Shepherd's Pie
Prep: 25 min, Bake: 25 min.
Yield: 4 servings


1 large onion, chopped
2 celery ribs, chopped
3 Tbsp. butter, divided
1 cup frozen peas and carrots
3 Tbsp. all purpose flour
1 tsp. curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed cooked chicken
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
2 cups mashed potatoes (with added milk and butter)
1/4 tsp. paprika


In a large skillet, saute onion and celery in 1 Tbsp. butter until tender.  Add frozen vegetables and remaining butter; cook 2 minutes longer.


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.


Transfer to a greased 2-quart baking dish.  Top with potatoes; sprinkle with paprika.  Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.




YUMMY!