Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Heat oil in a flameproof 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. Add to pot and bring to a simmer. Simmer 1 to 2 minutes, until thickened. Stir in 2 tablespoons fresh dill (or 2 teaspoons dried) and peas; cook 1 more minute.
Meanwhile, microwave potatoes for 10 minutes (or according to package directions). Carefully transfer to a large bowl and add milk, butter, the remaining 1 tablespoons fresh dill (or 1 teaspoon dried) and salt. Mash until smooth. Dollop onto filling and gently spread to dish edges.
Transfer to oven and bake for 15 minutes, or until bubbly. Cool slightly before serving.