Chicken Shepherd’s Pot Pies
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Chicken Shepherd’s Pot Pies
Serves: Serves 4
Prep Time: 15 mins
Cook Time: 15 mins
A delicious combination of a pot pie and Shepherd’s Pie. This Chicken Shepherd’s Pot Pies, topped with our White Cheddar Mashed Potatoes, are sure to be a new family favorite recipe!
Ingredients
- 1 pkg. Bob Evans White Cheddar Mashed Potatoes
- 4 tablespoons butter
- 1/2 cup onion, diced
- 1 teaspoon fresh thyme leaves
- 4 tablespoons all-purpose flour
- 1/2 cup milk
- 1 1/2 cup chicken broth
- 2 cups cooked chicken, cut into strips or cubes
- 2 cups frozen mixed vegetables
- Salt and pepper, to taste
Instructions
- Preheat oven to 425F.
- Melt the butter in a medium-sized pot over medium heat. Add the onion and thyme; cook until translucent, about 5 minutes.
- Add the flour and cook for 2-3 minutes, stirring constantly. Add milk and the chicken broth, and mix until completely incorporated and there are no lumps.
- Add the chicken and mixed veggies and stir to combine. Test the seasoning and adjust to taste. Remove from heat and set aside.
- Divide the chicken and vegetable mixture into 4 individual baking dishes or mini skillets. Spread Bob Evans White Cheddar Mashed over the filling; use a fork to make peaks, is desired.
- Bake for 10 to 15 minutes, or until the potatoes are lightly browned and the turkey filling is bubbly around the edges.
Nutritional Information
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
| Calories | 530 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Cholesterol | 120 mg |
| Sodium | 1190 mg |
| Total Carbs | 43 g |
| Dietary Fiber | 5 g |
| Protein | 30 g |
Allergen Information
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.
