Skillet Chicken Shepherd's Pie
Ingredients
- ½ cup chopped onion
- 1¾ cups frozen peas and carrots
- 1 cup shredded rotisserie chicken
- ½ (14.5-oz) can low-sodium chicken broth
- 1 Tbsp cornstarch
- 1 Tbsp tomato paste with Italian herbs
- ⅛ tsp salt
- ⅛ tsp pepper
- 1 (24-oz) pkg refrigerated mashed potatoes
- ¼ cup freshly shredded Parmesan cheese
Instructions
- Preheat broiler. Cook onion, peas, and carrots in a broiler-proof skillet coated with cooking spray 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. Reserve half for another meal. Stir cheese into remaining potatoes. Spoon potatoes over chicken mixture. Transfer skillet to oven, and broil 2 to 3 minutes or until potatoes are golden brown.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
295
|
295
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 23 | 23 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 741 | 741 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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