Chicken Shepherd's Pie

By Snoo

Warm up your family with this easy mashed potato topped casserole featuring tender chicken, sweet corn and sugar snap peas in a homemade cheese sauce.

Cal 316
Fat 13g
Protein 26g
Carb 27g
Fiber 2g
Sodium 660mg

Ingredients

• Ingredients:
• 2 boneless skinless chicken breast halves (6 ounces each), cubed
• 4 tablespoons reduced-fat butter, divided
• 1 pouch (3.6 ounces) roasted garlic mashed potatoes
• 3 tablespoons all-purpose flour
• 2-1/4 cups fat-free milk
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided
• 1 cup fresh sugar snap peas, trimmed and chopped
• 1/2 cup frozen corn

Preparation

Step 1

In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.

Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened.

Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 25-30 minutes or until heated through. Let stand for 5 minutes before serving