Reviews & Comments

Great tasting and very economical. I used authentic Hungarian paprika (red metal can) that has a more kick than regular paprika.

I basically joined 2 recipes and added my own twist. i made this into a pot pie. i first cooked the chicken (in butter), cut up in small pieces. i'm indian so i added some spices. then added green beans, corn, and carrots. sauteed it. added 2 tsp paprika. then added cream of celery one can. and some sour cream. then i poured that mixture in a pie plate. and then i added teaspoon drops of the mashed potatoes around the pie plate, then covered it with (mixture of) 1 cup bisquik, 1 egg, and 1/2 c milk. baked at 400 degrees for 30 mins. it turned out pretty good and filling, and not liquidy.

I'm not a big fan of traditional shepherd's pie, but I loved this recipe! The potatoes and gravy were great and I loved that the dish is complete with veggies! A great weekday meal!

We added cream corn and it is good!! Easy to make too!

I changed the recipe and it was AMAZING: (makes quite a bit) Chicken Paprika Shepherd’s Pie 3 pouches Idahoan Loaded mashed potatoes 3 cups hot water 1 ½ cups 2% milk 8 Tbsp butter 2 lbs boneless skinless chicken breasts, cut into ½ inch pieces 1 large onion, chopped 1 lb frozen mixed vegetables (broccoli, cauliflower, carrots) 1 cup frozen corn 1 cup frozen green beans 3 cans cream of chicken and herb chicken 1 16 oz jar La Victoria Thickn’ Chunky Salsa Verde Medium 4 Tbsp paprika 2 cups sour cream 2 big cloves minced garlic 2 cups shredded Mexican cheese 1.Heat oven to 350. Spray 9x13 deep casserole dish with cooking spray. Make mashed potatoes as directed on box. (16 servings) – exept use 3 cups hot water, 1 ½ cups milk and 6 tbsp of the butter. 2.Meanwhile, in nonstick skillet, melt remaining 2 tablespoon butter over medium-high heat. Add chicken and onion; cook 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. Stir in mixed vegetables, cream of chicken with herb and 4 teaspoons of the paprika. Cover; cook over medium-low heat 5 minutes, stirring frequently to prevent sticking. 3.Stir sour cream and salsa into chicken mixture. Spoon into casserole. Spoon or pipe potatoes into mounds on casserole. Sprinkle potatoes with remaining teaspoon paprika. 4.Bake uncovered 25 to 35 minutes or until mixture bubbles around edge of casserole. Sprinkle with cheese.