Herb & Lemon Roast Chicken Pie
1 cup diced onions
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.
Contributor: Eating Well, September 1997
Yield: 6 servings
Preparation Time: 0:00
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