Shepherd's chicken chili pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Potatoes -- peeled and cut |
| Into | ||
| Chunks (1 1/2 to 2) | ||
| 4 | Boned and skinned chicken | |
| Breasts | ||
| 1 | Whole tomatoes -- (16 | |
| Ounces) with | ||
| Juice | ||
| 1 | large | Onion -- sliced |
| 3 | Cloves garlic -- minced | |
| 1 | teaspoon | Olive oil |
| 1½ | tablespoon | Chili powder |
| ½ | teaspoon | Oregano |
| 1 | teaspoon | Cumin |
| 2 | tablespoons | Water |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Margarine |
| Salt and freshly ground | ||
| Black pepper to | ||
| Taste | ||
| 1 | tablespoon | Skim milk |
Directions
Place potatoes in a saucepan with water to cover, bring to a boil, simmer for about 10-15 minutes, until tender. If sauce becomes too thick, add a few tablespoons of the reserved tomato juice. Mix chicken cubes into sauce. Drain potatoes and whip them. Add margarine, salt, and pepper. Add skim milk and mix until potatoes are smooth. Add more milk if necessary. Place chicken mixture in a shallow casserole. Spread potatoes on top. Bake for about 30 minutes.
Source: Eater's Choice, A Food Lover's Guide to Lower Cholestorerol, by Doctor and Nancy Goor, 1995. Formatted by Brenda Adams <adamsfmle@...> Posted to MasterCook list (not mc-recipe) 9/3/96.
6 servings
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