Curried Chicken Sheperd's Pie

This recipe was in the June/July issue of Taste of Home and was really great! I love sheperd's pie and also love chicken and curry so this recipe had me curious. It ended up being super tasty and a nice easy meal to make too!


* 1 large onion, chopped
* 2 celery ribs, chopped
* 3 tablespoons butter, divided
* 1 cup frozen peas and carrots (I used 2 carrots diced instead)
* 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

* In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter(I added diced fresh carrot in with onions and celery instead); 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. Yield: 4 servings.


Mags @ the Other Side of 50 said...

I love shepherd's pie and can't believe I never thought to add curry. It sounds delicious!

Karen said...

Audrey was sitting on my lap when I was looking at this recipe and immediately said "that looks delicious!" and took the mouse up to the printer button to print it out! I guess I'll be trying this recipe soon.

Toni said...

This was delicious! I made it in my dutch oven and my family loved it!!