• 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.

  • 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.


  • 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.

  • Transfer to oven and bake at 350 degrees for 15 minutes, or until bubbly. Cool slightly before serving.

Nutrition Facts

423 calories; 18 g total fat; 160 mg cholesterol; 915 mg sodium. 31 g carbohydrates; 35 g protein;