Chicken Pie - No Crust

An adaption of Marie's Chicken With Smashed Baby Red Potatoes Pot Pie Style. I wanted the flavour and comfort of a chicken pie, but without the fatty crust. I used leftover chicken to help cut down on prep. time

• Ready In: 30 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• 3  medium potatoes (I used white potatos)
• 2  cups  cooked chicken breasts, skinless, boneless
• 1  cup carrot, chopped
• 1⁄2 cup celery, sliced
• 3⁄4 cup  low-fat chicken broth
• 1⁄4 cup half-and-half cream
• 1  teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon sage
• 1⁄2 cup low-fat sour cream
• 2  tablespoons reduced fat margarine
• 1  tablespoon flour
•  water
• 1⁄4 cup  low fat parmesan cheese, fresh grated

Directions

1. Peel and cut potatos; set to boil. While those are boiling, cube chicken breast and put into a 9 inch (metal) pie plate. Preheat oven to 350°F.
2. In a skillet add carrots, broth, cream and seasonings (feel free to change seasoning to your taste). Cook over medium-high heat for 2.5 minutes; add celery, stir. Cook another 2.5 minutes. *At this point if the sauce is too runny, make a rue with flour and just enough water to make a runny paste. Add it 1 teaspoons at a time until the sauce seizes up* Pour over chicken.
3. When potatos are tender, mash with sour cream and margarine and salt if you like. Spoon potatos over chicken/veg. and spread around until it's all covered up.
4. Bake in the oven for 10 min's -- take out and add cheese to top, put back in oven till cheese is melted. Serve hot!