Chicken Shepherd’S Pie

• 2 boneless skinless chicken breast halves (6 ounces each), cubed
• 4 tablespoons butter, divided
• 1 pouch (3.6 ounces) roasted garlic mashed potatoes
• 3 tablespoons all-purpose flour
• 2-1/4 cups 2% milk
• 1 teaspoon rubbed sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Swiss cheese, divided
• 1 cup fresh sugar snap peas, trimmed and chopped
• 1/2 cup frozen corn

1. In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually add milk; stir in seasonings. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or thickened.
3. Remove from the heat. Stir in 3/4 cup Swiss cheese until melted. Add peas, corn and chicken. Transfer to a 2-qt. baking dish coated with cooking spray. Top with mashed potatoes; sprinkle with remaining cheese.
4. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through. Let stand for 5 minutes before serving.

chicken, butter, garlic, allpurpose, milk, sage, thyme, salt, pepper, swiss cheese, fresh sugar snap peas, frozen corn

Taken from www.tasteofhome.com/recipes/chicken-shepherd-s-pie/ (may not work)