Chicken Shepherd's Pie

Recipe taken from The Life Jolie.

Ingredients

- 3 Tablespoons butter
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 3 Tablespoons flour
- 1 and 1/2 cups frozen mixed vegetables
- 2 cups chopped cooked chicken or turkey
- 14 ounces chicken broth
- 1/2 cup white wine (or broth)
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon poultry seasoning
- 3 cups mashed potatoes
- 1/4 cup milk (optional- this is to mix in with the potatoes while reheating them and should only be used if you want to make them creamier. Add it in slowly, a tablespoon at a time).

Instructions

Preheat the oven to 350 degrees. Melt butter in a large saute pan over medium high heat.

Add onion and saute stirring often to soften, about 3 minutes.

Add garlic and cook 1 more minute.

Add flour and stir until no lumps remain. Cook for another minute.

Add frozen vegetables and chicken- mix well.

Stir in broth, wine, salt, pepper and poultry seasoning until well combined.

Bring to a boil and then reduce the heat to medium low and simmer for 10 minutes to thicken and heat through.

While the chicken mixture boils, reheat heat potatoes in an medium pan until creamy and heated through (you can add a little milk to make them creamier if you want).

Pour the chicken mixture into an 8" x 8" baking pan. Carefully spread the potatoes in an even layer on top of the chicken mixture and smooth the top as best you can.

Bake for 20-25 minutes. Cool 5 minutes and serve immediately.

Comments: This recipe is really adaptable, which is great! I use frozen veggies + anything else fresh I have on hand that needs to go. I also add sherry vinegar, sage, rosemary, thyme, and parsley into the gravy.

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