SMASHED POTATO CHICKEN POTPIE

3 Tbs butter or margarine
1/3 cup all-purpose flour
½ tsp seasoned pepper
¼ tsp salt
1 14-oz can reduced-sodium chicken broth
¾ cup milk
2 cups frozen peas and carrots, thawed
2 cups frozen cut green beans, thawed
2 ½ cups chopped cooked chicken or turkey
1 20-oz package refrigerated mashed potatoes (about 2 2/3 cups)
2 Tbs grated Parmesan cheese
1 clove garlic, minced, or ½ tsp bottled minced garlic

In a large saucepan melt butter over medium heat. Stir in flour, ¼ tsp of the seasoned pepper, and the salt. Add chicken broth and milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in thawed vegetables and cooked chinken. Pour into an ungreased 3-quart rectangular baking dish.

In a medium bowl combine mashed potatoes, cheese, garlic and the remaining ¼ tsp seasoned pepper. Using a spoon, drop potato mixture in large mounds over chicken mixture in baking dish.

Bake, uncovered, in a 375 degree over for 30-40 minutes or until heated through. Let stand 5 minutes.


*Also good with beef in place of the chicken.