- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h
- Serves
- 4
Directions
Step 1
Preheat oven to 220°C (425°F) on convection setting. Lightly oil a 9 in. (23 cm/2 L) round baking dish (glass or ceramic) and place on a baking sheet.
Step 2
Cut the chicken breasts, carrots, celery and onion into ½ in. (1 cm) dice (Note: The veggies will each fill about 1 cup/250 mL.). Thinly slice the garlic.
Step 3
Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, approx. 7 min. Stir in the diced carrots, celery, onion, garlic, Italian seasoning, salt and pepper. Cook, stirring, until the vegetables begin to soften, about 5 min. Mix in the flour to coat. Slowly stir in the chicken broth. Bring to a simmer, uncovered. Stir in the grainy mustard; reduce heat to medium and simmer, stirring often, until the sauce has thickened and vegetables have further softened, about 10 min.
Step 4
Meanwhile, heat the mashed potatoes according to package directions; mix smooth. Spread the hot chicken mixture in the baking dish. Gently spoon the hot mashed potatoes in dollops overtop. Don’t worry if there are small gaps between dollops.
Step 5
Place the baking dish (on the baking sheet) in the oven. Bake about 15 min. until the sauce is bubbling, and the potato topping is lightly golden. Cool slightly before serving.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 440
- Fat:
- 15 g
- Saturated Fat:
- 6 g
- Carbs:
- 44 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Cholesterol:
- 90 mg
- Protein:
- 34 g
- Sodium:
- 1660 mg
