Chicken Shepherd'S Pies

• 5 cups peeled, cubed baking potato
• 1/3 cup 1% low-fat milk
• 1/3 cup low-fat sour cream
• 1/4 cup grated Romano cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10-ounce) package frozen cut green beans
• 1 1/2 cups canned no-salt-added chicken broth, undiluted and divided
• 1 1/2 tablespoons cornstarch
• Vegetable cooking spray
• 1/2 teaspoon vegetable oil
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (8-ounce) package presliced fresh mushrooms
• 2 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)

1. Place potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain potato, and place in a large bowl. Add milk and next 4 ingredients. Beat at medium speed of an electric mixer 2 minutes or until smooth. Set aside, and keep warm.
2. Cook green beans according to package directions, omitting salt; drain. Set aside, and keep warm.
3. Combine 2 tablespoons broth and cornstarch in a small bowl, stirring well. Set aside.
4. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and next 4 ingredients; saute 5 minutes. Add cornstarch mixture and remaining broth to skillet, stirring constantly. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often. Add green beans and chicken; cook until heated.
5. Spoon chicken mixture evenly into 4 (2-cup) baking dishes. Top with mashed potato mixture, and place on a large baking sheet. Bake at 450u0b0 for 25 minutes or until bubbly and golden.

milk, lowfat sour cream, romano cheese, salt, pepper, salt, cornstarch, vegetable cooking spray, vegetable oil, onion, garlic, salt, pepper, mushrooms, chicken

Taken from www.myrecipes.com/recipe/chicken-shepherds-pies (may not work)