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


  1. 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.
  2. Combine potatoes and egg in a large bowl; spread over chicken mixture. Sprinkle with pepper.
  3. Bake, uncovered, at 375 for 20 minutes until puffed and lightly browned.
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