A delightful twist on the classic shepherd's pie, featuring tender chicken and a medley of vegetables.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
Spray a pie pan with non-stick cooking spray.
Using non-stick spray prevents sticking and makes cleanup easier.
Layer the diced chicken breast evenly in the bottom of the pie pan.
Cut the chicken into small, even pieces for uniform cooking.
Spread the corn and asparagus over the chicken.
Distribute the vegetables evenly for consistent flavor in every bite.
Mix the curry powder with the condensed cream of chicken soup in a bowl, then pour this mixture over the vegetables.
Stir the mixture well to ensure the curry flavor is evenly distributed.
Spread the mashed potatoes over the vegetable layer, sealing the edges.
Smooth the mashed potatoes with a spatula for an even layer.
Dot the top of the mashed potatoes with butter, then sprinkle with paprika and shredded cheddar cheese.
The butter and cheese create a golden, crispy topping.
Bake in the preheated oven for 25 minutes, or until the top is golden and bubbly.
Check the pie halfway through to ensure even cooking.
Let the pie cool for 5 minutes before slicing and serving.
Allowing the pie to cool slightly makes it easier to slice.
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