Chicken Shepherd's Pie Recipe

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  ½ medium or 55g

• Celery

  Raw

  200g

• Carrots

  Raw

  1 large or 72g

• Garlic

  Raw

  4 cloves, minced or 12g

• Wheat flour

  Whole-grain

  3 tbsp or 23g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Walnuts

  Raw, Halves & Pieces - Trader Joe's

  ¼ cup or 28g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Peas

  Edible-podded, frozen, unprepared

  1 cup or 144g

• Chicken

  Chunk, in Water - Kroger

  2 cup or 568g

• Mashed potatoes

  Home-prepared, whole milk and margarine added

  4 ½ cup or 945g

• Cheddar cheese

  2 oz or 57g

• Parsley

  Raw

  100g

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Heat BUTTER in a 3-quart skillet or sauce pot over medium-high.
3. Add ONION, CARROT, CELERY, and GARLIC. Saute a few minutes until tender, stirring as needed.
4. Add FLOUR and stir until vegetables absorb the flour.
5. Add CHICKEN BROTH and HALF and HALF in small amounts, whisking until a creamy sauce develops.
6. Remove from heat. Stir in PEAS, SHREDDED CHICKEN, THYME, SALT, and PEPPER.
7. Transfer mixture to baking dish and spread evenly.
8. Distribute MASHED POTATOES across the surface.Note: I use a portion scoop for this.
9. Gently spread mashed potatoes evenly over the surface. Sprinkle CHEDDAR CHEESE and PARSLEY over the top.
10. Bake 30 minutes (uncovered) until sauce is bubbling. Carefully remove from oven and allow to set up for 10 minutes. Serve warm.
11. Recipe by: Traci The Kitchen Girl (source: https://thekitchengirl.com/shepherds-pie-turkey-chicken/)

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