Shepherds Chicken Pie
Jen

		INGREDIENTS
		Mashed Potatoes
3		chicken breasts diced
4	cups	frozen vegetables
1/3	C	Butter
		salt
		pepper
2	C	chicken broth
2/3	C	milk
		shredded cheese
		INSTRUCTIONS
		First I made mashed potatoes (I don't really know how many I made, I had a few extra so I just saved them.) Make them how ever you like them!
		Dice and cook 3 chicken breasts. Thaw approx 4 cups of frozen vegis (I used corn, carrots & peas). Mix chicken & vegis and set aside.
		In the saucepan over medium heat, melt 1/3 C butter (I also added some diced minced onions at this point). Stir in 1/3 C flour, salt, pepper. Slowly stir in 2C chicken broth and 2/3 C milk. Simmer over medium-low heat until thickened a bit. Remove from heat and set aside.
		The pan I used was a smaller rectangle baking dish, don't know the exact size but I'm not dumping out the contents to see :) Layer chicken mixture in the bottom of the pan. Pour sauce over chicken & vegetables. Top with mashed potatoes. (It just barely fit in the pan. It's the perfect size.)
		Bake at 375 for approximately 20 minutes, remove and top with shredded cheese (I used low fat). Cook another 5 minutes. Let stand a few minutes to set up before serving.