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Chicken Paprika Shepherd's Pie
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Prep Time:
20 minutes
Total Time:
55 minutes
Elevate chicken breasts with creamy mashed potatoes and flavorful veggies in a comforting one-pan meal.
Ingredients:
  • 1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
  • Water, milk and butter called for on potatoes pouch
  • 1 tablespoon butter
  • 1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 cups frozen mixed vegetables
  • 1 jar (12 oz) home-style chicken gravy
  • 2 1/4 teaspoons paprika
  • 1/2 cup sour cream
Instructions:
  • Preheat the oven to 350°F. Grease a 2-quart shallow casserole or an 8-inch square glass baking dish. Prepare the potatoes according to the package instructions using water, milk, and butter.
  • In a 12-inch nonstick skillet over medium-high heat, melt the remaining 1 tablespoon of butter. Cook the chicken and onion for 4 to 6 minutes until the chicken is no longer pink in the center, stirring frequently. Add mixed vegetables, gravy, and 2 teaspoons of paprika. Cover and cook over medium-low heat for 5 minutes, stirring occasionally to prevent sticking.
  • Gently fold sour cream into the flavorful chicken mixture and transfer to a casserole dish. Spoon or elegantly pipe the mashed potatoes into 8 attractive mounds along the edge of the casserole. Finish by dusting the potatoes with the remaining 1/4 teaspoon of paprika for a pop of color and flavor.
  • Bake without a cover for 25 to 35 minutes, or until the edges of the casserole bubble.

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