Chicken Dijon Shepherd's Pie

 

1

lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1

cup coarsely chopped onions (2 medium)

2

cups Green Giant® frozen mixed vegetables (from 1-lb bag)

1

jar (12 oz) chicken gravy

1/2

cup milk

1

tablespoon Dijon mustard

1/4

teaspoon dried thyme leaves

1 1/4

cups water

3/4

cup milk

1/4

cup sour cream

1/2

teaspoon garlic salt

2

cups plain mashed potato mix (dry)

Paprika

• 1 Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.
• 2 Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
• 3 In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika. Spoon topping over chicken mixture; sprinkle with paprika.
• 4 Bake uncovered 25 to 30 minutes or until bubbly.