Tex-Mex Chicken Shepherd’s Pie

Ready in 40 minutes
Complexity: Station Chef
Serves 20 People

Tex-Mex Chicken Shepherd’s Pie
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • 1 bag (26 oz) Idahoan® CREAMY Classic Mashed Potatoes, prepared
  • 10 cups cooked chicken pieces
  • 3⅓ cups drained canned black beans, rinsed
  • 5 cups corn kernels
  • 5 cups canned tomatoes
  • ½ cup reduced sodium chicken broth
  • 3 tbsp sodium-reduced taco-style seasoning
  • 2 cups shredded Tex-Mex Cheese
  • 20 whole grain mini pitas
  1. Stir together chicken, black beans, corn, tomatoes, broth and seasoning. Layer into 2 greased half size, 2-inch deep steam table pans.
  2. Spread even layer of mashed potatoes over top; smooth top. Sprinkle with cheese.
  3. Bake in 350°F oven for 30 to 35 minutes or until golden brown and bubbly. Serve with whole grain mini pita.
Tip: Substitute crumbled queso fresco for Tex-Mex cheese.
Nutrition Information
Serving size: 2 cups pie, 1 whole grain mini pita Calories: 420 Fat: 7g Saturated fat: 3g Trans fat: 0g Carbohydrates: 59g Sugar: 5g Sodium: 1020mg Fiber: 6g Protein: 31g Cholesterol: 60mg