Chicken Pot/Shepherd’s Pie




2 Cups Frozen Peas

6 Cups Cooked Chicken

3 Cups Cooked and Chopped Broccoli

2 Cups Cooked and Sliced Mushrooms

2 Cups Chopped Onions

2 Tsp. Dried Dill

5 Medium Potatoes Baked and Thinly Sliced

Salt and Pepper to Taste


1/4 Cup Olive Oil

3 Cloves Mincer Garlic

1/3 Cup Parmesan Cheese Shredded

1/2 Cup Almond Milk (or reg. milk)

1/2 Cup gluten free Chicken broth

1 Tblsp. Corn Start


Put peas in the bottom of a 13" x 9",  add chicken, mushrooms and onions. Sprinkle with dill, salt and pepper.  For sauce add olive oil to pan over medium heat add garlic and stir until garlic is golden brown. Stir in cornstarch and add almond milk and broth. When sauce is smooth add parmesan cheese and stir.Pour sauce ever chicken and vegetables. Place a single layer over the dish. Bake for 35 min. covered. Remove foil and broil until potatoes are golden brown.

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