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Herb and Lemon Roast Chicken Pie

Source of Recipe

Eating Well, September 1997


List of Ingredients

1 cup diced onions
2 cups diced fennel
1 cup chopped mushrooms
2 teaspoons olive oil
1 tablespoon all-purpose flour
3/4 cup lemon & herb chicken gravy
3/4 cup reduced-sodium chicken broth
2 cups cubed cooked chicken
2 cups frozen baby peas
salt and pepper -- to taste
4 cups mashed potatoes
2 tablespoons parmesan cheese


Recipe

In a large skillet, sautÈ 1 cup diced onions, 2 cups diced fennel and 1 cup chopped mushrooms in 2 teaspoons olive oil until tender. Stir in 1 tablespoon all-purpose flour. Add 3/4 cup leftover gravy and 3/4 cup reduced sodium chicken broth; cook, stirring, until thickened. Stir in 2 cups cubed cooked chicken and 2 cups frozen baby peas. Season with salt and pepper to taste. Pour into a 3-quart baking dish. Top with 4 cups mashed potatoes and sprinkle with 2 tablespoons Parmesan cheese. Bake in a 400ºF oven for 30 minutes, or until top is golden brown. MAKES 6 SERVINGS.