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Chicken Pot/Shepherd’s Pie
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Chicken Pot/Shepherd’s Pie

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Food Category:  Poultry, Vegetables
This recipe combines the best of two classic comfort foods and provides a healthier version. It's a cozy and satisfying meal that's perfect for warming up on chilly nights.
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Servings 2 Servings
Cal 540 kcal
Protein 8 g
Carbs 23 g
Fat 12 g

No. of Servings

Ingredients 

  • ½ cup peas (frozen )
  • 1 ½ cups chicken (cooked and diced)
  • ¾ cups broccoli (cooked and chopped)
  • ½ cup white mushrooms (cooked and sliced)
  • ½ cup yellow onions (diced)
  • ½ tsp dried dill
  • 1 ¼ potatoes (medium-sized, sliced thin)
  • salt and pepper (to taste)

Sauce

  • 1 tbsp olive oil
  • ¼ clove garlic (minced)
  • 1 tbsp parmesan cheese (shredded)
  • 2 tbsp almond milk (or reg. milk)
  • 2 tbsp chicken broth
  • ¾ tsp corn starch

Instructions 

  • Preheat the oven to 350º.
  • Put peas in the bottom of a 13" x 9" pan, then add chicken, broccoli, mushrooms, and onions.
  • Sprinkle with dill, salt and pepper.
  • For sauce, add olive oil to pan over medium heat and add garlic. Stir until garlic is golden brown.
  • Stir in cornstarch and add almond milk and broth.
  • When the sauce is smooth, add parmesan cheese and stir.
  • Pour sauce over chicken and vegetables.
  • Place a single layer of thinly sliced potatoes over the dish.
  • Bake for 35 min. covered and then remove foil and broil until potatoes are golden brown.

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Comments & Ratings:

3 Responses

      1. Wow! I can’t believe how quickly you fixed this. That will be so helpful when I make this one again in the future. It is delicious! Thank you.

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