- 1 of 2 Heat oven to 350 degrees. Heat oil in a flame-proof casserole over medium-high heat. Add chicken pieces and cook, stirring, 5 minutes. Stir in onion, celery and carrots. Cook 5 minutes.
- 2 of 2 In a small bowl or measuring cup, whisk broth, flour, salt and pepper. Pour into dish and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in dill and peas; cook 1 more minute.
- 1 of 2 Meanwhile, microwave potatoes for 10 minutes, as per package directions. Carefully transfer to a large bowl and add milk, butter, dill and salt. Mash until smooth. Dollop onto filling and gently spread to dish edges.
- 2 of 2 Transfer to oven and bake at 350 degrees for 15 minutes, or until bubbly. Cool slightly before serving.
Servings Per Recipe: 6
Per Serving: 423 kcal cal., 31 g carb., 35 g pro., 915 mg sodium, 5 g fiber, 160 mg chol., 18 g Fat, total, 6 g sat. fat