Chicken Shepherd's Pies

Oxmoor House
4 servings.


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5 cups peeled, cubed baking potato
1/3 cup 1% low-fat milk
1/3 cup low-fat sour cream
1/4 cup grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen cut green beans
1 1/2 cups canned no-salt-added chicken broth, undiluted and divided
1 1/2 tablespoons cornstarch
Vegetable cooking spray
1/2 teaspoon vegetable oil
1/2 cup chopped onion
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8-ounce) package presliced fresh mushrooms
2 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)


Place potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain potato, and place in a large bowl. Add milk and next 4 ingredients. Beat at medium speed of an electric mixer 2 minutes or until smooth. Set aside, and keep warm.

Cook green beans according to package directions, omitting salt; drain. Set aside, and keep warm.

Combine 2 tablespoons broth and cornstarch in a small bowl, stirring well. Set aside.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute 5 minutes. Add cornstarch mixture and remaining broth to skillet, stirring constantly. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often. Add green beans and chicken; cook until heated.

Spoon chicken mixture evenly into 4 (2-cup) baking dishes. Top with mashed potato mixture, and place on a large baking sheet. Bake at 450° for 25 minutes or until bubbly and golden.

Created date

August 2009

Nutritional Information

Calories 383
Caloriesfromfat 17 %
Fat 7.4 g
Satfat 3.5 g
Monofat 2 g
Polyfat 0.9 g
Protein 24.2 g
Carbohydrate 55.8 g
Fiber 0.0 g
Cholesterol 52 mg
Iron 0.0 mg
Sodium 456 mg
Calcium 0.0 mg