Chicken Shepherd Pie


Serves 4


4 skinless, boneless chicken breast halves

1 medium onion, chopped

1 rib celery, sliced

2 Tbsp. butte

2 Tbsp. flour

2 tsp.garlic clove, minced

2 cups chicken broth

1/4 tsp. dried ground sage

4 large potatoes, cooked

1/2 cup plain yogurt


Preheat oven to 375 F. Cook chicken in boiling water for about 10 minutes or until done; cube. Cook onion, celery and 1 teaspoon garlic in 1 teaspoon of butter until tender. Stir in flour and sage; add broth all at once. Cook and stir until thickened and bubbly. Add chicken and heat through. Pour into a baking dish. Mash potatoes; stir in yogurt, remaining butter and garlic. Spoon over chicken. Bake for 30 minutes.

Additional Information

Posted by April B.on Jan 23, 2003, 9:59am


Share & Print

0 0 100 0

No Comments

Leave a Reply