Shepherd's Chicken Chili Pie (Brenda's Versio
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Shepherd's Chicken Chili Pie (Brenda's Versio
  Chicken    Chili    Pie  
Last updated 6/12/2012 1:22:46 AM. Recipe ID 55552. Report a problem with this recipe.
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      Title: Shepherd's chicken chili pie (brenda's versio
      Yield: 6 Servings
  1 1/2 lb Potatoes -- peeled
           Cut potatoes into chunks
        cn Use up to 2 pounds potatoes
      4    Chicken breasts -- skinned
           And boned
     16 oz Canned whole tomatoes --
           With juice
      1 lg Onion -- sliced
      3    Cloves garlic -- minced
      1 ts Olive oil
  1 1/2 tb Chili powder
    1/2 ts Oregano
      1 ts Cumin
      2 tb Water
      1 tb Tomato paste
      1 ts Margarine
           Salt and freshly ground
           Black pepper to
      1 tb Skim milk
  Place potatoes in a saucepan with water to cover, bring to a boil,
  simmer for about 10-15 minutes, until tender. Steam chicken pieces in
  a vegetable steamer or on a steamer tray in a wok until cooked
  through, about 10 minutes. Drain tomatoes. Reserve liquid. Preheat
  oven to 350 degrees. In a large skillet, saute onion and garlic in
  olive oil until soft. Mix in chili powder, oregano, and cumin. Add
  water, tomatoe paste, and tomatoes. Cook unitl sauce is thick. 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.

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Recipe ID 55552 (Apr 03, 2005)

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