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Buffalo Chicken Shepherd's Pie

<p>A combination of chicken, buffalo sauce, celery, blue cheese and potatoes makes for a filling and body warming winter dish!</p>
4 Servings Recipe By

Ingredients

  • 4 1/2 cups peel and dice Russet Potato
  • 1 tablespoon Olive Oil
  • 3/4 cups dice Celery
  • 2 cups dice Carrot
  • 1 1/4 cups dice Onion
  • 4 teaspoons mince Garlic, Cloves
  • 2 cups halve Cherry Tomatoes
  • 2 teaspoons Paprika
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 2/3 cups cook and dice Chicken, Boneless Breasts
  • 1/4 cups Chicken Broth/Stock
  • 1/4 cups Buffalo Wing Sauce
  • 1/2 cups Sour Cream
  • 2 ounces Colby Jack Cheese, Shredded
  • 4 ounces Blue Cheese Crumbles

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 710 Calories
  • 25g Total Fat
  • 13g Sat Fat
  • 0g Trans Fat
  • 138mg Cholesterol
  • 1057mg Sodium
  • 76g Total Carb
  • 8g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 45g Protein
  • 18 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Start a stock pot of boiling water for potatoes.
  2. When water is boiling, add potatoes and boil for 30 minutes.
  3. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.
  4. Meanwhile, in a large skillet heat olive oil.
  5. Saute celery, carrots, onion and garlic until tender.
  6. Add the cherry tomatoes, paprika, salt and pepper.
  7. Add chicken, chicken broth and buffalo wing sauce to the pan. Stir to combine.
  8. Reduce the heat and simmer while mixing the potatoes.
  9. In a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese.
  10. Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles.
  11. Spoon the potatoes on top of the chicken mixture.
  12. Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Start a stock pot of boiling water for potatoes.
  2. When water is boiling, add potatoes and boil for 30 minutes.
  3. When potatoes are tender, drain water and mash with a potato masher, fork or mixer.
  4. Meanwhile, in a large skillet heat olive oil.
  5. Saute celery, carrots, onion and garlic until tender.
  6. Add the cherry tomatoes, paprika, salt and pepper.
  7. Add chicken, chicken broth and buffalo wing sauce to the pan. Stir to combine.
  8. Reduce the heat and simmer while mixing the potatoes.
  9. In a mixing bowl, combine the mashed potatoes, sour cream, and Colby Jack cheese.
  10. Pour the chicken mixture into the bottom of the prepared baking dish and add blue cheese crumbles.
  11. Spoon the potatoes on top of the chicken mixture.
  12. Cover with foil, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 375 degrees for 25-30 minutes until the top is golden and the filling is bubbly.

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