Chicken Shepherd's Pie

Chicken Shepherd's Pie
2 boneless skinless chicken breast halves (6 oz. each), cubed
4 tablespoons butter, divided
1 puch (3.6 oz) roasted garlic mashed potatoes
3 tablespoons all-purpose flour
2-1/4 cups milk
1 teaspoon sage
1 teaspoon thyme
1/2 teaspoon each salt and pepper
1 cup shredded Swiss cheese, divided
1 cup fresh sugar snap peas, trimmed and chopped
1/2 cup frozen corn

In a small skillet, cook chicken in 1 tablespoon butter until no longer pink; set aside and keep warm.  Prepare mashed potatoes according to package directions.

Meanwhile, in a large saucepan, melt remaining butter over medium heat.  Whisk in flour until smooth.  Gradually add milk; stir in seasonings.  Bring to a boil.  Reduce heat; cook and stir for 1-2 minutes or until thickened.  Remove from heat.  Stir in 3/4 cup Swiss cheese until melted.  Add peas, corn, and chicken.  Transfer to a greased 2 qt. baking dish.  Top with mashed potatoes; sprinkle with remaining cheese.

Bake, uncovered, at 350º for 25-30 minutes or until heated through.  Let stand for 5 minutes before serving.

SURVEY SAYS:  It's a keeper:)  Sean and Ethan didn't really like it; however, Sean got seconds (and ate it all) and Ethan also ate all of his plate.  I liked it, so since everyone ate everything on their plates, I'm adding this to our "keep" folder:)