Rotisserie Chicken Shepherd’s Pie

  • Yield: 6 servings


1 1/4cups lower-sodium chicken-broth
1 1/2tablespoons all-purpose flour
2cups chopped skinless, boneless rotisserie chicken breast
1teaspoon dried thyme
16ounces frozen mixed vegetables
24ounces country-style refrigerated mashed potatoes
1large egg, lightly beaten
1/4teaspoon freshly ground black pepper


Preheat oven to 375. Combine broth and flour in a medium saucepan, stirring with a whisk. Stir in chicken, thyme, and vegetables; cook over medium-high heat 5 minutes or until mixture thickens. Pour chicken mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.
Combine potatoes and egg in a large bowl; spread over chicken mixture. Sprinkle with pepper.
Bake, uncovered, at 375 for 20 minutes until puffed and lightly browned.

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Reprinted with permission from Cooking Light, The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough (c) Oxmoor House 2011

Nutritional Info *per serving

  • Calories 251
  • Fat 8
  • Saturated Fat 3.1
  • Polyunsaturated Fat 0.5
  • Monounsaturated Fat 1
  • Cholesterol 88
  • Sodium 335
  • Carbohydrate 27
  • Fiber 3.7
  • Protein 21
  • Calcium 53
  • Iron 1.8