Shepherd's Chicken Chili Pie
Submitted by barbiee
Shepherd’s pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.
YIELD
6 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsWhat happens when shepherd’s pie and a bowl of chili have a baby? This. Ground chicken breast cooked with onions, garlic, crushed tomatoes, chili powder, cumin, and oregano creates a thick, spicy filling that’s lighter than the traditional beef version but just as satisfying.
Whipped potatoes get spread over the top and baked until they turn golden and slightly crusty at the edges. The chili-spiced chicken bubbles up around the sides.
It’s comfort food with a Tex-Mex spin that the whole family will rally behind on a weeknight.
Kitchen Tips
- Cook the chili filling until the sauce is thick so excess liquid doesn’t make the potato topping soggy
- Whip the potatoes until smooth and spread them to the edges of the casserole to seal in the filling
- Ground chicken breast is lean, so make sure the tomato sauce is flavorful enough to compensate
- Add a handful of shredded cheddar on top during the last 10 minutes of baking for extra indulgence
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 15 minutes or until tender.
Meanwhile, in a skillet, heat oil over medium heat.
Add chicken, onions, garlic, and ½ teaspoon salt.
Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, chili powder, oregano, cumin, water, and tomato paste Cook until sauce is thick.
Drain potatoes and whip them.
Add spread, salt, black pepper, and milk.
Mix until potatoes are smooth.
Place chicken mixture in a 2 quart casserole dish.
Spread potatoes on top.
Bake for 30 minutes.
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