Veggie and Chicken Pot Pie

-Pure comfort food at it's best. A meal-in-one.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  lb  boneless chicken thighs, cut into chunks
• 1  medium onion, chopped
• 1  garlic clove, roasted, crushed
• 2  medium carrots, peeled, diced
• 3  celery ribs, trimmed, diced
• 1 (14 ounce) can corn kernels, drained
• 1 (1 ounce) package  onion soup mix
• 1⁄2 cup  chicken stock
• 1  tablespoon spicy brown mustard
• 1⁄3 cup half-and-half (light or fat-free may be used)
• 2  tablespoons parsley flakes

• Potato topping

• 1 1⁄2 lbs russet potatoes, peeled and chopped
• 1⁄4 cup milk
• 1⁄2 teaspoon  smoked paprika, for sprinkling
•  salt and pepper

Directions

1. Topping:
2. Cook potatoes in a large pan of boiling water for 10 minutes or until fork tender.
3. Drain.
4. Return to pan and season with salt and pepper.
5. Add milk.
6. Mash until smooth.
7. Pie:
8. Preheat oven to 350 degrees.
9. Heat half the oil in a large non-stick frying pan over medium-high heat.
10. Cook chicken, in batches, until browned.
11. Transfer to a large bowl.
12. Heat remaining oil in pan.
13. Add onion and garlic.
14. Cook, stirring, for three minutes or until softened.
15. Add carrot and celery.
16. Cook stiring for 5 minutes or until carrot has softened.
17. Stir in corn.
18. Add soup mix, stock, mustard and cream.
19. Stir to combine.
20. Return chicken to pan.
21. Simmer for 5 minutes or until chicken is cooked through.
22. Stir in parsley.
23. Transfer mix to a 2 quart casserole dish.
24. Spread potato topping over mix .
25. Srinkle with smoked paprika.
26. Bake for 15-20 minutes or until top is golden.
27. Serve.