CURRIED CHICKEN SHEPHERD'S PIE

Curried Chicken Shepherd's Pie image

Use leftover mashed potatoes to crown this comforting casserole. The creamy chicken-and-veggie mixture is mildly seasoned with curry to please almost any palate. -Lori Lockrey, Scarborough, Ontario

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

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

Steps:

In a large skillet, saute onion and celery in 1 tablespoon 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-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 410 calories, Fat 19g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 1025mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.