Curried Chicken Shepherd's Pie

Submitted by: Ann Hatzopoulos from Taste of Home

Servings: 4

Ingredients:
1 large onion, chopped
2 celery ribs, chopped
3 Tbsp. butter, divided
1 cup frozen peas and carrots
3 Tbsp. all-purpose flour
1 tsp. curry powder
1-1/2 cups reduced-sodium chicken broth
1/2 cup 2% milk
2 cups cubed chicken
2 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. pepper
2 cups mashed potatoes (with added milk and butter)
1/4 tsp. paprika

Directions:
In a large skillet, saute onion and celery in 1 Tbsp. butter until tender. Add frozen vegetables and remaining butter; cook 2 minutes longer.
Stir in flour and curry powder until blended; gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the chicken, parsley, salt and pepper.
Transfer to a greased 2-qt. baking dish. Top with potatoes; sprinkle with paprika. Bake, uncovered, at 350 for 25-30 minutes or until heated through.