Southwest Chicken Shepherd’s Pie

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This delicious shepherd’s pie with family-friendly flavors will satisfy everyone at the table.

Recipe tags: chicken base, easy difficulty, chicken, skillet

Chicken Filling

1 Tbsp	Better Than Bouillon^® Roasted Chicken Base
1 lb	boneless skinless chicken breasts
2 Tbsp	canola oil
1	onion, chopped
1 stalk	celery, chopped
1	red pepper, chopped
2 cloves	garlic, minced
1 Tbsp	finely chopped fresh thyme
2 tsp	each ground cumin and chili powder
½ tsp	salt and pepper
2 Tbsp	tomato paste
2 Tbsp	all-purpose flour
1 can (19 oz)	black beans, drained and rinsed
1 cup	frozen corn
2 Tbsp	finely chopped fresh cilantro

1 lb	sweet potatoes, peeled and chopped
½ lb	Yukon Gold potato, peeled and chopped
2 cloves	garlic
4 tsp	Better Than Bouillon® Roasted Chicken Base
2 tbsp	butter
¼ cup	milk
1 tsp	salt and pepper
1	egg yolk
1 cup	shredded Cheddar cheese
1	jalopeño pepper, seeded and diced

1

Chicken Filling: Preheat oven to 400°F. Grease 11- x 8-inch baking dish. In saucepan, combine chicken base and 3 cups water; bring to boil. Reduce heat to medium-low. Add chicken; cover and poach for 10 to 15 minutes or until cooked through. Remove chicken from broth; reserve broth for gravy. Shred chicken with 2 forks; set aside.
2

Heat oil in large cast iron skillet set over medium heat; cook onion, celery, red pepper, garlic, thyme, cumin, chili powder, salt and pepper. Cook for 3 to 5 minutes or until vegetables start to soften. Stir in tomato paste; cook for 1 minute. Sprinkle in flour; cook for about 2 minutes or until smooth. Slowly whisk in reserved broth; bring to boil. Stir in chicken, black beans and corn. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thickened. Stir in cilantro. Let cool slightly; transfer carefully to prepared baking dish.

1

Sweet Potato Topping: Meanwhile, in saucepan, combine sweet potatoes, potato and garlic. Pour in enough water to cover potatoes; stir in chicken base. Bring to boil and reduce heat to medium. Cover and cook for 15 to 20 minutes or until tender. Drain well and return to pan. Mash until smooth. Stir in butter, milk, salt and pepper. Stir in egg yolk.
2

Spoon sweet potato topping over filling; smooth top. Sprinkle with cheese and jalapeño. Bake for 20 to 25 minutes or until topping is golden brown and filling is bubbling.