CHICKEN DIJON SHEPHERD'S PIE

Chicken Dijon Shepherd's Pie image

Dinner for five in under an hour? This creamy potato-topped casserole is the answer.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 5

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 cup coarsely chopped onions (2 medium)
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (12 oz) chicken gravy
1/2 cup milk
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme leaves
1 1/4 cups water
3/4 cup milk
1/4 cup sour cream
1/2 teaspoon garlic salt
2 cups plain mashed potato mix (dry)
Paprika

Steps:

Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 9 g, TransFat 0 g