I didn’t want to go shopping yesterday so I made dinner out of what we had in the frig and cupboard, coming up with a sort of Shepperd’s pie. It pulled together quickly and the kid loved it!
You can use fresh mashed potatoes or instant ones prepared according to package directions.
Creamy Chicken Shepperd’s Pie
2 cups frozen vegetables, thawed
1 Tbsp olive oil
1 13-ounce can chicken breast
1 can lower sodium condensed cream of chicken soup
1 soup can milk
3/4 cup sour cream
1 ounce cream cheese
1 tsp dried chives
1/2 tsp dried thyme
1/2 tsp poultry seasoning
1/4 tsp ground black pepper
4 servings of mashed potatoes
Add in 1/4 tsp ground black pepper, 1/2 tsp diced dried garlic and 1/4 cup Parmesan cheese.
Heat the oven to 350*.
Saute the vegetables in the oil in a non stick pan. Meanwhile, in a small saucepan heat the soup, milk, drained chicken, sour cream, cream cheese and seasonings together over low heat. When the vegetables are browned, add in the sauce and mix to combine.
Pour into a heatproof 8×8″ baking pan or similar. Drop mashed potatoes on top. Place baking dish on a cookie sheet and bake for 30 – 40 minutes, or until potatoes are browning.