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Shepherd's Chicken Chili Pie

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 ½ lbs potatoes
peeled, cooked
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½ teaspoon olive oil
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1 ¾ lbs chicken breasts
ground
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½ cup onions
chopped
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3 cloves garlic
minced
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½ teaspoon salt
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14 ½ ozs tomatoes
crushed
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2 tablespoon chili powder
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1 teaspoon oregano
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1 teaspoon cumin
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2 tablespoon water
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1 tablespoon tomato paste
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1 teaspoon italian sandwich spread
*
½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon milk, skim

Ingredients

Amount Measure Ingredient Features
1.5 lbs potatoes
peeled, cooked
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2.5 ml olive oil
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1.8 lbs chicken breasts
ground
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118 ml onions
chopped
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3 cloves garlic
minced
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2.5 ml salt
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14.5 ozs tomatoes
crushed
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3E+1 ml chili powder
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5 ml oregano
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5 ml cumin
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3E+1 ml water
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15 ml tomato paste
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5 ml italian sandwich spread
*
2.5 ml salt
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1.3 ml black pepper
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15 ml milk, skim

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 2630% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 419mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 13% Vitamin C 7%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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