Makes: 6 servings
Prep: 15 mins
Cook: 13 mins
Bake: 350 for 15 mins
Filling
2 tbsp vegetable oil
2 pds boneless, skinless chicken cut into bite size pieces (can also use ground beef)
1 med onion, chopped
2 pieces celery, diced
1 cup baby carrots, sliced
1 cup chicken broth (or beef, if using ground beef)
2 tbsp flour
1/4 tsp salt
1/4 tsp ground pepper
2 tbsp chopped fresh dill (or 2 tsp dried)
1 cup frozen peas
Topping
Leftover mashed potatoes
1) Heat oven to 350. Cook meat over med-high heat in frying pan on stove top. Once meat is browned, stir in onion, celery and carrots. Cook 5 minutes.
2) In a small bowl, whisk broth, flour salt and pepper. Pour into pan and bring to a simmer. Simmer 1-2 mins, until thickened. Stir in dill and peas, cook 1 more minute.
3) Place mixture into the casserole dish. Dollop leftover potatoes on top and gently spread evenly.
4) Bake at 350 for 15 mins or until bubbly. Cool slightly before serving.
Per Serving:
423 cals
423 cals
18 g fat
5 g fiber
160 mg cholesterol
915 mg sodium
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