Chicken Pie with Garlic Mashed Potato Crust
- 2 Tbsp. dry seasoning such as cajun, old bay, or italian
- 1 1/2 lbs. (defrosted) boneless/skinless chicken breasts, cut into 1-inch pieces
- 2 Tbsp. oil
- 1/2 cup chopped onion
- 2 Tbsp. butter
- 1/4 cup flour
- 1 cup chicken broth
- 1 cup mixed vegetables
- 2 cups mashed potatoes
Heat oven to 375˚ F. Coat a 9-inch pie plate with non-stick spray. Sprinkle dry seasoning over cut-up chicken breasts.
Heat oil in large skillet over medium-high heat. Add onion and sauté for 1-2 minutes. Add chicken to the skillet and sauté 5-6 minutes. Remove chicken from pan; set aside, keep warm.
Reduce heat to medium. Melt butter in skillet, scraping up the chicken bits from the bottom of the pan. Add flour and stir until it thickens. Stir in chicken broth until sauce is thickened. Return chicken to skillet. Add mixed vegetables and stir to blend.
Pour chicken mixture into 9-inch pie plate. Spoon potatoes on top of the chicken mixture, spreading evenly.
Bake for 10 minutes. Broil for 2-3 minutes or until potatoes are lightly brown.