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Chicken Dijon Shepherd's Pie

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By Betty Crocker Kitchens
Updated Apr 29, 2010
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Dinner for five in under an hour? This creamy potato-topped casserole is the answer.

Chicken Dijon Shepherd's Pie

  • Prep Time 20 min
  • Total 50 min
  • Servings 5
  • Ingredients 13
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Ingredients

Filling

  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 cup coarsely chopped onions (2 medium)
  • 2 cups frozen mixed vegetables (from 1-lb bag)
  • 1 jar (12 oz) chicken gravy
  • 1/2 cup milk
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried thyme leaves

Topping

  • 1 1/4 cups water
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic salt
  • 2 cups plain mashed potato mix (dry)
  • Paprika

Instructions

  • Step 
    1
    Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
  • Step 
    2
    Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • Step 
    3
    In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
  • Step 
    4
    Bake uncovered 25 to 30 minutes or until bubbly.

Nutrition

350 Calories
11g Total Fat
28g Protein
35g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
690mg
29%
Potassium
720mg
21%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
22%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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