Southwestern Shepherd's Pie

Everyone loves a home-cooked meal but some days call for an easy dinner. This Southwestern Shepherd’s pie is the best of both worlds; it’s a quick forming meal with soulful satisfaction! While I like to prepare my own roasted chicken for this recipe, the store’s roasted bird will work just as well. Don’t worry about taking shortcuts, you’ll have your family’s admiration at “cornbread crust”.

Southwestern Shepherd’s Pie

This recipe will serve 2 adults with leftovers to spare.

Sauce:

2 tbs butter

¼ cup flour

1 cup chicken broth

1 cup salsa verde

1/3 cup heavy cream {you can use half & half if you have that on hand}

2.5 cups cooked chicken {I roast salt & peppered chicken breasts on 400 F for 1 hr}

¼ cup frozen peas

Cornbread:

1 box Jiffy Mix cornbread

1 tbs sugar

¼ cup chopped green onions

A dash of milk {add a little extra than your recipe calls for to make a thin pancake batter consistency}

Preheat oven to 400 degrees F. Melt butter over medium heat in a skillet. Whisk in the flour to make a paste then add the broth, salsa verde and heavy cream and whisk until it forms a thick sauce. Stir in chicken and peas. Transfer mixture to a glass 9x13 baking dish and spread into an even layer.

Prepare cornbread according to your cornbread mix recipe. Add sugar and extra milk to achieve a thin batter similar to a pancake consistency. Stir in green onions. Pour batter down the middle of the prepared chicken mixture then spread the batter over the chicken to form a topping

Pop the pan into the oven and bake at 400 F for 20 min or until the cornbread topping is golden brown. Seriously good, seriously simple. Enjoy!