Almost like Chicken Potpie

This dish creates a lot of dishes, so make sure you aren't on clean up duty when you make this!

Ingredients:

4 Yukon Gold potatoes, peel and thinly slice or cut into cubes

2 TBSP minced garlic

3 tablespoons olive oil

2 large, chicken breasts

1 small onion finely chopped

2 cups chicken broth (I use Swanson's Natural Goodness Chicken Broth. 100% fat free, less sodium)

1 cup frozen peas and carrots mixture

2 tablespoons cornstarch

1 teaspoon Dijon mustard

Salt and pepper

1. In a medium pan bring the potatoes, garlic and salt to a boil. Reduce heat to low and simmer about 15 minutes until the potatoes are tender. Strain, but REMEMBER: Keep 1/4 cup of the cooking water

2. In a separate pan, boil the chicken until fully cooked. Once cooked remove from water and shred. You can also cut the chicken into bite sized pieces and saute in a pan with olive oil.

3. In a large skillet, or frying pan cook the onion over a medium-high heat until the onion starts to soften. Add 1 1/2C chicken broth to the skillet and bring to a boil, stirring frequently to prevent sticking.

4. Lower the heat to medium, add the peas and carrots. Cook for 2 minutes then add in the cooked chicken.

5. In a medium bowl, mash potatoes with 3 tbsp olive oil and the 1/4c of cooking water.

6. Add 1/2C chicken broth, cornstarch and mustard to mashed potatoes. Mix thoroughly.

To serve place mashed potatoes in individual bowls, make a well and top with chicken vegetable mixture.