Chicken Shepherd's Pies

Ingredients

• 5 cups baking potato cubed peeled
• 2 cups chicken breast cooked chopped (skinned before cooking and without salt)
• 1.5 tablespoons cornstarch 
• 2 teaspoons garlic minced
• 10 ounce cut green beans frozen
• 0.3 cup milk 1% low-fat
• 0.3 cup cup heavy whipping cream sour low-fat
• 1.5 cups no-salt-added chicken broth undiluted canned divided
• 8 ounce pre mushrooms fresh
• 0.5 cup onion chopped
• 0.3 teaspoon pepper 
• 0.3 cup romano cheese grated
• 0.3 teaspoon salt 
• 0.5 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• hand mixer

Directions

1. Place potato in a large saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender.
2. Drain potato, and place in a large bowl.
3. Add milk and next 4 ingredients. Beat at medium speed of an electric mixer 2 minutes or until smooth. Set aside, and keep warm.
4. Cook green beans according to package directions, omitting salt; drain. Set aside, and keep warm.
5. Combine 2 tablespoons broth and cornstarch in a small bowl, stirring well. Set aside.
6. Coat a large nonstick skillet with cooking spray; add oil.
7. Place over medium-high heat until hot.
8. Add onion and next 4 ingredients; saute 5 minutes.
9. Add cornstarch mixture and remaining broth to skillet, stirring constantly. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until thickened, stirring often.
10. Add green beans and chicken; cook until heated.
11. Spoon chicken mixture evenly into 4 (2-cup) baking dishes. Top with mashed potato mixture, and place on a large baking sheet.
12. Bake at 450 for 25 minutes or until bubbly and golden.