smashed potato chicken potpie

Smashed Potato Chicken Potpie
*~Sandy~*

3 T butter or margarine (subbed olive oil)
1/3 cup all-purpose flour
1/2 tsp seasoned pepper
1/4 tsp salt
1 14-oz can reduced sodium chicken broth
3/4 cup milk
2 cups frozen peas and carrots, thawed
2 cups frozen cut green beans, thawed
2 1/2 cups chopped cooked chicken or turkey
1 20-oz pkg refrigerated mashed potatoes (2 2/3 cups)
2 T grated Parmesan cheese
1 clove garlic, minced, or 1/2 tsp bottled minced garlic

1. In a large saucepan, melt butter over medium heat. Stir in flour, 1/4 tsp of the seasoned pepper, and the salt. Add chicken broth and milk all at once [unless you care about lumps, in which case add liquid gradually]. Cook and stir over medium heat until thickened and bubbly. Stir in thawed vegetables and cooked chicken. Pour into an ungreased 3-quart rectangular baking dish (9x13).

2. In a medium bowl combine mashed potatoes, cheese, garlic, and the remaining 1/4 tsp seasoned pepper. Using a spoon, drop potato mixture in large mounds over chicken mixture in baking dish.

3. Bake, uncovered, in a 375º oven for 30 to 40 minutes or until heated through. Let stand for 5 minutes before serving.