Shepherd's Chicken Chili Pie
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsLow 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 |
*
|
| ½ | teaspoon |
olive oil
|
|
| 1 ¾ | lbs |
chicken breasts
ground |
*
|
| ½ | cup |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| 14 ½ | ozs |
tomatoes
crushed |
*
|
| 2 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cumin
|
|
| 2 | tablespoon |
water
|
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | teaspoon |
italian sandwich spread
|
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
milk, skim
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | lbs |
potatoes
peeled, cooked |
*
|
| 2.5 | ml |
olive oil
|
|
| 1.8 | lbs |
chicken breasts
ground |
*
|
| 118 | ml |
onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 14.5 | ozs |
tomatoes
crushed |
*
|
| 3E+1 | ml |
chili powder
|
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cumin
|
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
tomato paste
|
|
| 5 | ml |
italian sandwich spread
|
* |
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 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.
