Chicken Paprika Shepherd's Pie

Gluten Free
Health score
22%
Chicken Paprika Shepherd's Pie
55 min.
4
374kcal

Suggestions


Indulge in a comforting twist on a classic dish with our Chicken Paprika Shepherd's Pie! This gluten-free delight combines tender pieces of chicken with a rich, savory gravy, vibrant mixed vegetables, and a creamy layer of roasted garlic mashed potatoes. Perfect for lunch or dinner, this dish is not only satisfying but also easy to prepare, making it an ideal choice for busy weeknights.

The warm, aromatic flavors of paprika infuse the chicken and vegetables, creating a mouthwatering experience that will have your family asking for seconds. With just 55 minutes of preparation and cooking time, you can serve up a hearty meal that’s both nutritious and delicious. Each serving is packed with protein and balanced with healthy fats and carbohydrates, ensuring you feel good about what you’re eating.

Whether you’re hosting a family gathering or simply looking to treat yourself to a cozy meal, this Chicken Paprika Shepherd's Pie is sure to impress. The combination of textures—from the creamy mashed potatoes to the tender chicken and veggies—will delight your taste buds and warm your heart. So, roll up your sleeves and get ready to create a dish that’s as comforting as it is flavorful!

Ingredients

  • tablespoon butter 
  • 12 oz campbell's chicken gravy home-style
  • 1.5 cups savory vegetable mixed frozen
  • 0.5 cup onion chopped
  • 2.3 teaspoons paprika 
  • 4.7 oz roasted garlic mashed
  • lb chicken breast boneless skinless cut into 1/2-inch pieces
  • 0.5 cup cream sour
  • servings potatoes for on potatoes pouch

Equipment

  • frying pan
  • oven
  • glass baking pan

Directions

  1. Heat oven to 350F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make potatoes as directed on pouch using water, milk and butter.
  2. Meanwhile, in 12-inch nonstick skillet, melt remaining 1 tablespoon butter over medium-high heat.
  3. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, gravy and 2 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking.
  4. Stir sour cream into chicken mixture. Spoon into casserole. Spoon or pipe potatoes in 8 mounds around edge of casserole.
  5. Sprinkle potatoes with remaining 1/4 teaspoon paprika.
  6. Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole.

Nutrition Facts

Calories374kcal
Protein31.18%
Fat38.78%
Carbs30.04%

Properties

Glycemic Index
62.69
Glycemic Load
6.58
Inflammation Score
-10
Nutrition Score
24.423477908839%

Flavonoids

Isorhamnetin
1mg
Kaempferol
0.22mg
Myricetin
0.54mg
Quercetin
4.65mg

Nutrients percent of daily need

Calories:374.38kcal
18.72%
Fat:16.36g
25.17%
Saturated Fat:6.92g
43.23%
Carbohydrates:28.52g
9.51%
Net Carbohydrates:24.33g
8.85%
Sugar:3.72g
4.14%
Cholesterol:103.87mg
34.62%
Sodium:577.39mg
25.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.6g
59.19%
Vitamin A:4612.17IU
92.24%
Vitamin B6:1.39mg
69.54%
Vitamin B3:13.09mg
65.45%
Selenium:42.56µg
60.8%
Manganese:0.79mg
39.44%
Phosphorus:361.96mg
36.2%
Vitamin C:20.8mg
25.21%
Potassium:793.68mg
22.68%
Vitamin B5:2.08mg
20.82%
Fiber:4.18g
16.74%
Vitamin B2:0.28mg
16.3%
Vitamin B1:0.24mg
16.14%
Magnesium:61.37mg
15.34%
Calcium:120.2mg
12.02%
Iron:1.94mg
10.79%
Copper:0.22mg
10.79%
Zinc:1.53mg
10.23%
Folate:31.67µg
7.92%
Vitamin E:0.76mg
5.09%
Vitamin B12:0.29µg
4.89%
Vitamin K:2.47µg
2.35%