Chicken Shepherd's Pie

Chicken, cheese sauce, mashed potatoes; OH MY! This recipe a keeper!  I have made this a few times and it's always a big hit.  Matt ate two bowls and then asked when we could eat the leftovers? It's THAT GOOD, guys!

{finished product, not the most beautiful, but the taste makes up for it}

Recipe adapted from Taste of Home

2 boneless skinless chicken breast halves (6 ounces each), cubed (I accidentally bought thin sliced breasts so I used 3 – not exact science just some cooked, cubed chicken)

3 T Butter

About 4 cups prepared mashed potatoes (instant or homemade – I used a frozen version of instant from Trader Joe’s - but don't tell my grandma)

3 tablespoons all-purpose flour

2-1/4 cups 2% milk

1 teaspoon rubbed sage

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup (4 ounces) shredded Swiss cheese, divided (I use freshly shredded Gruyere and baby Swiss, I think it makes all the difference)

1 bag frozen mixed vegetables, thawed and well drained.

Directions

In a small skillet, cook chicken in 1T olive oil until no longer pink; set aside and keep warm. Prepare mashed potatoes, set aside.

Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened.

Remove from the heat. Stir in 3/4 cup Swiss cheese until melted.  Add vegetables and chicken and combine well. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 25-30 minutes or until heated through. NOTE : I put my casserole dish on a foil lined baking sheet because sometimes the sauce bubbles out.

Have a glass of wine and try and ignore the delicious smells coming from your kitchen.