Tuesday, February 21, 2012

Chicken Dijon Shepherds Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cup coarsely chopped onions
2 cups frozen mixed vegetables (from 1-lb bag)
1 jar (12 oz) chicken gravy
1/2  cup milk
1 tablespoon Dijon mustard
1/4  teaspoon dried thyme
1 1/2 cups water
1 cup milk
1/2  cup sour cream
3/4  teaspoon garlic salt
2 1/4 cups plain mashed potato mix (dry)
1.Heat oven to 350°F. cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
2 Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
3 In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika.
4.Spoon topping over chicken mixture; sprinkle with paprika.
5 Bake uncovered 25 to 30 minutes or until bubbly.

* I thought that this was pretty good my husband liked it more then I did. I don't know what it was about it that didn't make it great but it just wasn't there. I think if you added a few more spices and maybe some cheese it would help alot.So it worked for a quick dinner and something different but I probably wont be making it again. I give it a 3 1/2

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