Friday, April 22, 2011

Chicken Shepherd's Pie

This was one of Mandi's choices for this week and it was perfect for what I had in the kitchen!  It's originally from here.  I had canned succotash on hand so two cans of that made the vegetables and I added cheddar cheese before the mashed potato layer.  Out of a 9x13 pan there was one small serving leftover that Hunter(13) had for breakfast today!

  • 3 carrots, peeled and chopped
  • 1 1/2 cups chicken broth
  • 1 cup frozen peas
  • 1 can cream of chicken soup
  • salt and pepper to taste
  • 2-3 cups cooked, chopped chicken
  • 3 cups mashed potatoes (I used instant)
Boil carrots in the broth till tender.  Stir in peas, cream of chicken soup, salt & pepper and cooked chicken.
Pour into a greased 9×13 casserole dish.  Top with mashed potatoes.  Dot with butter.  Bake 400 degrees for 15-20 minutes.

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