SKILLET CHICKEN-POTATO PIE

By JoyceW-2

Ingredients

• 1 cup frozen pearl onions
• 1 (1 1/2 pound) package refrigerated mashed potatoes
• 2 tablespoons margarine, divided
• 1 pound chicken tenders or boneless skinless chicken breast halves, cut into 3/4 inch pieces
• 2 cups broccoli florets
• 1 cup sliced baby carrots (3/8 inch)
• 2 tablespoons flour
• 1 1/2 cups lower sodium chicken broth
• 1 tablespoon sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4

Preparation

Step 1

Cook onions according to package direction. Warm potatoes in microwave according to package directions.

Meanwhile, melt 1 tablespoon of the margarine in a large ovenproof skillet over medium-high heat. Cook chicken 5 minutes or until golden brown and no longer pink in center, stirring occasionally. Remove chicken; cover loosely with foil.

Melt remaining margarine in same skillet. Cook broccoli and carrots 2 to 3 minutes or until almost tender, stirring constantly. Sprinkle with flour. Stir in broth, pearl onions, sage, salt and pepper; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Reduce heat to medium-low; simmer 2 to 3 minutes or until sauce is thickened and vegetables are tender.

Meanwhile, heat broiler. Return chicken and any accumulated juices to skillet. Spread potatoes over top, leaving 1 inch around edge of skillet uncovered.

Broil 2 to 5 minutes or until potatoes are lightly browned, watching carefully to prevent burning.