Chicken Shepherd’s Pie

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Chicken Shepherd’s Pie

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Prep/Cook
PREP TIME: 15min COOK TIME: 30min
Serves
Serves 6

  • 350
    Calories
  • 20g
    Protein
  • 620mg
    Sodium
  • 7g
    Sat. Fat
  • 3g
    Sugar
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Ingredients Ingredients

Ingredients

2 tbspolive oil

1/2 cupchopped onion

2 tbspflour

1 cupchicken stock

1 tbspWorcestershire sauce

1 tspsalt

1/2 tspblack pepper

2 cupdiced potatoes, blanched for 10 minutes

1 (10 ounce box) or 2 cups frozen mixed vegetables

6 sheets fillo pastry

4 tbspmelted butter


Step 1

Step 1

Saute'

In a large oven proof skillet over medium high heat, sauté the ground chicken until no longer pink, about 6 to 10 minutes. Add the chopped onion and sauté until softened, about 2 to 3 minutes.

Step 1
Step 2

Step 2

Step 2

Thicken

Stir in the flour and mix well. Stir in the chicken stock, Worcestershire sauce, the frozen vegetables and the diced potatoes. Bring to a boil, reduce the heat and simmer until the sauce has thickened, about 2 to 3 minutes.

Step 3

Step 3

Crumple

Lay a fillo sheet on a cutting board. Brush with the melted butter and then cut into quarters. Lightly crumple each piece and place on top of the filling. Repeat with remaining fillo sheets, completely covering the filling.

Step 3
Step 4

Step 4

Step 4

Bake & Serve

Bake Chicken Shepherd’s Pie in a preheated 425 degree oven for 10 to 15 minutes until filo is golden crisp and the filling is heated through. Serve warm with a green salad.

Ta Da

Chicken Shepherd’s Pie

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Serves 6 https://www.perdue.com/recipeimages/chicken shepard pie.jpg https://www.perdue.com/recipeimages/chicken shepard pie.jpg

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