Curried Chicken Shepherd’S Pie

• 1 large onion, chopped
• 2 celery ribs, chopped
• 3 tablespoons butter, divided
• 1 cup frozen peas and carrots
• 3 tablespoons all-purpose flour
• 1 teaspoon curry powder
• 1-1/2 cups reduced-sodium chicken broth
• 1/2 cup 2% milk
• 2 cups cubed cooked chicken
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups mashed potatoes (with added milk and butter)
• 1/4 teaspoon paprika

1. In a large skillet, saute onion and celery in 1 tablespoon butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
2. Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
3. Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

onion, celery, butter, carrots, allpurpose, curry powder, chicken broth, milk, chicken, parsley flakes, salt, pepper, potatoes, paprika

Taken from www.tasteofhome.com/recipes/curried-chicken-shepherd-s-pie/ (may not work)