Skinny Chicken Shepherd’s Pie

This chicken version of shepherd's pie is like a combination of shepherd's pie and chicken and dumplings in one. It is the perfect cozy comfort food for the cold weather or anytime! Weight Watchers Points & Calories/Macros and additional nutritional information Included.

How to Make This:

Ingredients:

• 2 lbs. uncooked boneless, skinless chicken breast

• 4 cups chicken broth

• 4 TBSPs Brummel and Brown - divided

• Medium yellow onion, finely diced

• 2 TSP garlic, minced

• 1/4 cup flour

• 3/4 cup fat-free half and half

• 3/4 cup Greek yogurt - divided

• 12-ounce bag of frozen mixed veggies

• 1 ½ lbs uncooked potatoes, peeled and chopped

• 1 TSP rosemary

• 1 tsp thyme

• Salt and pepper to taste

• Cooking spray
  

Utensils/Tools/Ingredients:

• Magnetic Nesting Stainless Steel Measuring Spoon Set https://amzn.to/3VqCC0f

• Stainless Steel Measuring Cups https://amzn.to/3z60NcX

• Silicone Spatula https://amzn.to/4aDtESQ

• HexClad Hybrid Nonstick 6-Piece Pot Set https://amzn.to/4eC4h7s

• HexClad Hybrid Nonstick 6-Piece Fry Pan Set https://amzn.to/4epNy7a

• HexClad Hybrid Nonstick 5.5 Qt Deep Sauté Pan and Lid https://amzn.to/4cmqeFB

• Pyrex Glass Measuring Cup Set https://amzn.to/3Vkw3w8

WW Points (Per Serving):

2 points per 1/6 serving If you are a WW member click this link to take you to the recipe and Recipe builder and track it in the WW app.➡ Recipe (Must be logged into WW on a device with the app.)

Nutrition Facts:

Yield: 6 servings

CALORIES: 368 TOTAL FAT: 7 g SATURATED FAT: 2 g CHOLESTEROL: 112 mg SODIUM: 831 mg CARBOHYDRATES: 32 g FIBER: 3 g SUGAR: 5 g PROTEIN: 42 g

*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.

Instructions:

1. In a medium pot, add chicken breast and chicken broth. You can add extra water if needed to cover chicken with about an inch of liquid.

2. Let come to a boil and then turn down heat, put a lid on it and let it simmer for about 15 minutes or until the chicken reaches an internal temp of 165.

3. Remove chicken once cooked. Set aside and reserve the broth that the chicken cooked in.

4. Once chicken has cooled a bit, use forks to shred.

5. When the chicken is almost done, melt 2 TBSP butter spread in large pan, on medium heat. Add the onions and sauté them until softened.

6. Add the garlic, rosemary and thyme and cook another minute. Add the flour and cook for about 2 minutes.

7. Reduce heat to low.

8. Add 2 cups of the reserved chicken broth in slowly, stirring to incorporate.

9. Add the half and half and ½ cup Greek yogurt to a small container and stir until incorporated.

10. Increase heat to medium and let the filling simmer. Let simmer until liquid thickens up, stirring occasionally.

11. Once liquid has thickened, turn down heat and add veggies and shredded chicken, and stir well. Let continue to simmer another 5 minutes.

12. When potatoes are fork tender, drain and add 2 TBSP butter spread, ¼ cup Greek yogurt, and salt and pepper to taste and mash until nice and smooth.

13. Pour meat mixture into a 9X9 dish. Add mashed potatoes to the top, smoothing them over the meat mixture.

14. Bake at 350 F, uncovered, for about 30 minutes.

15. Enjoy!
    

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