Tuscan Chicken Shepherd’s Pie

I’m back with a new recipe for you! This calls for a Tuscany seasoning, but could easily be swapped for a good garlic & herb blend. I threw this together with what I had in my fridge at the time & was surprised at how well it turned out! It’s a great spring-summer transition meal with all the fresh veggies. Enjoy!

Tus Chix 2

  • 1 1/2 tbs Tuscany seasoning
  • 1lb ground chicken
  • 2 carrots, peeled & diced
  • 2/3 cup sugar snap peas
  • 1/4 cup diced onion
  • 1 small can of sweet corn, drained
  • 4-6 cut mushrooms
  • 2 cloves garlic, minced
  • 1 packet chicken gravy, cooked to packet directions
  • 1 cup parmesean cheese

For mashed potatoes:

  • 5-6 white potatoes –
  • 1-2 tbs sour cream
  • 4 tbs butter
  • garlic salt to taste


1. Boil water for potatoes & make mashed potatoes as you normally would. (I included sour cream and butter for my potatoes – no milk bakes better). Set aside when done. This can be done while simultaneously cooking the meat & veggies.

2. In a large pan, cook the ground chicken until almost done. Add 1/2 Tuscany seasoning, let simmer 1 minute.

Tus Chix 1

3. Add onion & garlic to chicken. Simmer with chicken until onions are cooked through.

4. Add the peas, mushrooms, carrots & remaining seasoning to mixture. Allow to cook 5-10 minutes. Add corn & 1/2 of the prepared gravy. Mix everything together.

Tus Chix 4

6. In a 9×13 pan, line the bottom of the pan with the meat/veggie mixture. Top mixture with mashed potatoes. Top potatoes with cheese.

7. Bake in a pre-heated oven at 350 for 20-30 minutes, or until the top is starting to brown.

Tus Chix 5

8. Let stand 10 minutes, then serve with sides of remaining gravy for dipping.

Tus Chix 3

Side note: I found this wonderful Tuscany blend seasoning from The Spice & Tea Exchange in New Orleans, LA. They’re all over the country, but if there isn’t one near you, click here for their website. This stuff is SO good!



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