Skillet Chicken Shepherd's Pie
Arugula and Pear Salad
Ingredients
- 1 cup chopped onion
- 1 (16-oz) pkg frozen peas and carrots
- 2 cups shredded rotisserie chicken
- 1¾ cups gluten-free chicken broth
- 2 Tbsp cornstarch
- 2 Tbsp tomato paste with Italian herbs
- ½ tsp salt
- ½ tsp pepper
- 1 (24-oz) pkg refrigerated gluten-free mashed potatoes (such as Simply Potatoes)
- ½ cup freshly shredded Parmesan cheese
Instructions
- Preheat broiler. Cook onion, peas, and carrots in a lightly greased large broiler-safe skillet over medium-high heat 6 minutes or until tender. Stir in chicken.
- Whisk together broth, cornstarch, tomato paste, salt, and pepper; add to skillet. Cook 6 to 8 minutes or until sauce is thickened.
- Meanwhile, cook potatoes according to package directions. Stir in cheese. Spoon potatoes over chicken mixture. Transfer skillet to oven, and broil 2 to 3 minutes or until potatoes are golden brown.
Side Dish Ingredients
- 1 (5-oz) pkg arugula
- 2 red pears, thinly sliced
- ¼ cup thinly sliced red onion
- ¼ cup extra virgin olive oil
- 2 Tbsp white wine vinegar
- ¼ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
