Chicken Pie with Parmesan Mashed-Potato Crust

prep: 20 minutes
cook: 25 minutes

you’ll need…
2 tablespoon of your favorite dry seasoning (Cajun, Old Bay, Italian)
1½ lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons oil
½ cup chopped onion
2 tablespoons butter
¼ cup flour
½ cup chicken broth or stock
1 cup mixed vegetables (fresh or frozen)
2 cups mashed potatoes (leftover or frozen)
½ cup Parmesan cheese

let’s get to it…
Place oven rack in middle of the oven. Coat a 9-inch pie plate with nonstick spray. Heat oven to 375°F.
Sprinkle dry seasoning over cut-up chicken breasts.
Heat oil in large skillet on medium-high heat. Add onion and sauté for 1 to 2 minutes. Add chicken to the skillet (you may have to do this in batches). Sauté for 5 to 6 minutes; remove from pan, set aside and keep warm.
Reduce skillet heat to medium. Melt butter in skillet; add flour and stir until slightly thickened. Stir in chicken broth or stock until sauce is thick (make sure you scrape up all the good stuff on the bottom of the pan). Return chicken to skillet. Add mixed vegetables to skillet and stir to blend.
Spoon chicken mixture into 9-inch pie plate and spread evenly.
Spoon potatoes on top of the chicken mixture, spreading evenly. Sprinkle on Parmesan cheese.
Bake for 10 minutes. Broil for 2 to 3 minutes or until potatoes are lightly brown.

cooking know-how: Cooked chicken can be substituted. Cut or shred into bite-size pieces and season as directed. Proceed as directed except reduce saute time to 2 minutes.