Chicken Pot-Shepherd's Pie

This recipe is a good way to use up those Thanksgiving leftovers.

Preheat oven to 375 degrees.

for filling:

2 lbs. chicken breasts

4 stalks celery, sliced

4 carrots, peeled and sliced

10 oz. frozen peas, thawed

olive oil

salt

pepper

dried thyme

for potatoes:

3 lbs. potatoes

olive oil

chicken broth (I use Pacific foods organic free-range chicken broth)

earth balance spread

salt

pepper

for gravy:

3 T earth balance spread

3 T white rice flour

1.5 c chicken broth

salt

pepper

1. Boil peeled and chopped potatoes for 10 minutes, or until tender. Drain and mash potatoes. Stir in about 1-2 T earth balance and 1-2 T olive oil. Stir in about 1/4 c chicken broth. Season with salt and pepper to taste.

2. While potatoes are boiling, heat 1 T olive oil in a large skillet. Season chicken breasts with salt, pepper and dried thyme. Add chicken to skillet. Once chicken is almost cooked through, add carrots and celery. Cook for about 5 minutes. Add peas and cook until chicken is cooked through and carrots and celery are crisp-tender. Season with salt and pepper.

3. In a medium saucepan, melt 3 T earth balance over med?med-high heat. Whisk in 3 T white rice flour and cook, stirring, for 1 minute. Add 1.5 c chicken broth and cook, stirring, for 2-3 minutes until thick. Season with salt and pepper.

4. Drain liquid from chicken and veggies if necessary. Transfer chicken and veggies to a 13"x9" baking dish. Pour gravy over chicken and veggies, stir to coat. Top with mashed potatoes. Bake at 375 degrees for 30 minutes or until filling is bubbly and topping is golden.

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