Skillet Chicken-Potato Pie

Refrigerated mashed potatoes become the "crust" in this warming and very satisfying skillet pot pie. Feel free to replace the broccoli and carrots with peas, diced red bell pepper, parsnips or mushrooms, depending on what you have on hand.

1 cup frozen pearl onions
1 (1 1/2-lb.) pkg. refrigerated mashed potatoes
2 tablespoons butter, divided
1 lb. 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 all-purpose flour
1 1/2 cups lower-sodium chicken broth
1 tablespoon coarsely chopped fresh sage
1/4 teaspoon salt
1/4 teaspoon pepper

1. Cook pearl onions according to package directions. Warm potatoes in microwave according to package directions.

2. Meanwhile, melt 1 tablespoon of the butter in 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.

3. Melt remaining 1 tablespoon butter 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.

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

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

4 servings

PER SERVING: 435 calories, 16 g total fat (6 g saturated fat), 32 g protein, 41.5 g carbohydrate, 85 mg cholesterol, 750 mg sodium, 5.5 g fiber

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