Chicken Pot/Shepherd's Pie

Ingredients

• 0.5 cup peas (frozen)
• 1.5 cups chicken (cooked and diced)
• 0.75 cups broccoli (cooked and chopped)
• 0.5 cup white mushrooms (cooked and sliced)
• 0.5 cup yellow onions (diced)
• 0.5 tsp dried dill
• 1.25 potatoes (medium-sized, sliced thin)
• salt and pepper (to taste)
• 1 tbsp olive oil
• 0.25 clove garlic (minced)
• 1 tbsp parmesan cheese (shredded)
• 2 tbsp almond milk (or reg. milk)
• 2 tbsp chicken broth
• 0.75 tsp corn starch

Instructions

1. Preheat the oven to 350º.
2. Put peas in the bottom of a 13" x 9" pan, then add chicken, broccoli, mushrooms, and onions.
3. Sprinkle with dill, salt and pepper.
4. For sauce, add olive oil to pan over medium heat and add garlic. Stir until garlic is golden brown.
5. Stir in cornstarch and add almond milk and broth.
6. When the sauce is smooth, add parmesan cheese and stir.
7. Pour sauce over chicken and vegetables.
8. Place a single layer of thinly sliced potatoes over the dish.
9. Bake for 35 min. covered and then remove foil and broil until potatoes are golden brown.

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