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Ingredients
- 2 tablespoons vegetable oil
- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 medium onion, chopped
- 2 ribs celery, diced
- 1 cup baby carrots, sliced
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh dill (or 2 teaspoons dried)
- 1 cup frozen peas, thawed
- 1 package (24 ounces) Oreida Steam n' Mash potatoes
- 2/3 cup milk
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1/2 teaspoon salt
Preparation
Step 1
Heat oven to 350°. Filling. Heat oil in a flame-proof casserole over medium-high heat. Add chicken pieces and cook, stirring, 5 minutes. Stir in onion, celery and carrots. Cook 5 minutes.
In a small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into dish and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in dill and peas; cook 1 more minute.
topping. Meanwhile, microwave potatoes for 10 minutes, as per package directions. Carefully transfer to a large bowl and add milk, butter, dill and salt. Mash until smooth. Dollop onto filling and gently spread to dish edges.
Transfer to oven and bake at 350° for 15 minutes, or until bubbly. Cool slightly before serving.