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Herb & Lemon Roast Chicken Pie

main dishes, chicken, leftovers

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

In a large skillet, sauté 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 400°F oven for 30 minutes, or until top is golden brown.


410 calories per serving; 33 grams protein; 11 grams fat (2.9 grams saturated fat); 46 grams carbohydrate; 1,120 mg sodium; 81 mg cholesterol; 4 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 6 servings

Preparation Time: 0:00

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