Chicken Paprika Shepherd's Pie

Gluten Free
Health score
17%
Chicken Paprika Shepherd's Pie
55 min.
4
393kcal

Suggestions

If you're looking for a cozy and comforting meal that's perfect for a chilly evening, then this Chicken Paprika Shepherd's Pie is just the recipe for you! This dish is a delightful twist on the classic shepherd's pie, combining tender chicken, creamy gravy, and a medley of mixed vegetables. The star of the show is the paprika, which adds a warm and earthy flavor that will tantalize your taste buds. With a gluten-free option, this recipe is perfect for those with dietary restrictions, without compromising on taste.
The preparation is simple and straightforward, starting with the creation of a creamy and fluffy mashed potato topping. The chicken and vegetables are then cooked to perfection, resulting in a mouthwatering filling. The addition of sour cream adds a tangy and creamy element, balancing the flavors beautifully. As the pie bakes, your kitchen will be filled with the most enticing aroma, leaving you eagerly anticipating the first bite.
This Chicken Paprika Shepherd's Pie is a complete meal in itself, offering a satisfying blend of protein, carbs, and vegetables. Whether you're serving it for a casual family dinner or a cozy night in, this dish is sure to become a favorite. With its comforting flavors and easy-to-follow instructions, it's a recipe that will have you coming back for seconds and craving it time and time again.

Ingredients

  • tablespoons butter 
  • 12 oz campbell's chicken gravy home-style
  • 0.5 cup milk 
  • 0.5 cup onion chopped
  • 2.3 teaspoons paprika 
  • pouch roasted garlic mashed betty crocker® (from 7.2-oz box)
  • 1.5 cups savory vegetable mixed fresh green frozen giant ®
  • lb chicken breast boneless skinless cut into 1/2-inch pieces
  • 0.5 cup cream sour
  • cup water hot

Equipment

  • frying pan
  • oven
  • glass baking pan

Directions

  1. Heat oven to 350°F. Spray 2-quart shallow casserole or 8-inch square glass baking dish with cooking spray. Make mashed potatoes as directed on box for 4 servings--except use 1 cup hot water, 1/2 cup milk and 2 tablespoons of the 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

Calories393kcal
Protein28.91%
Fat51.93%
Carbs19.16%

Properties

Glycemic Index
38.75
Glycemic Load
3.91
Inflammation Score
-10
Nutrition Score
21.041739282401%

Flavonoids

Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
4.06mg

Nutrients percent of daily need

Calories:393.05kcal
19.65%
Fat:22.78g
35.05%
Saturated Fat:7.41g
46.3%
Carbohydrates:18.92g
6.31%
Net Carbohydrates:15.45g
5.62%
Sugar:4.85g
5.39%
Cholesterol:100mg
33.33%
Sodium:662.77mg
28.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:28.54g
57.08%
Vitamin A:4946.71IU
98.93%
Vitamin B3:12.88mg
64.41%
Selenium:38.41µg
54.87%
Vitamin B6:1mg
49.87%
Phosphorus:343.19mg
34.32%
Potassium:706.21mg
20.18%
Vitamin B5:2mg
20.01%
Vitamin B2:0.29mg
16.78%
Magnesium:57.37mg
14.34%
Fiber:3.47g
13.87%
Vitamin B1:0.19mg
12.88%
Vitamin C:10.31mg
12.49%
Manganese:0.24mg
11.79%
Calcium:101.84mg
10.18%
Zinc:1.28mg
8.51%
Vitamin B12:0.46µg
7.71%
Folate:30.52µg
7.63%
Iron:1.37mg
7.62%
Vitamin E:1mg
6.65%
Copper:0.13mg
6.28%
Vitamin D:0.45µg
2.99%
Vitamin K:1.74µg
1.65%