Instructions: Trim any visible fat off chicken, then cut into bite-sized slices. In a large skillet, cook chicken in 1/2 cup of the broth (medium heat) until no longer pink. Add 1 cup of broth, pepper, bay leaves, cloves and thyme.

Lower heat, cover and simmer for 30 minutes.

Add carrots, onions, broccoli, celery and corn. Simmer until vegetables are tender. (Sorry, I didnt time this.)

In a small bowl gradually add remaining broth to flour, stirring constantly to form a smooth paste. Add to chicken and vegetables. Simmer 5 minutes or until slightly thickened.

Turn oven to 375 degrees F.

Divide filling into 4 oven proof dishes. Cover each with 1 cup mashed potatoes. Bake 25 to 30 minutes until topping is slightly browned

Yield: 4 servings

NOTES : The filling was excellent, but the potato topping needed something. Next time I will add some sea salt and pepper to the potatoes when I am mashing them. I guess I should have not omitted the chives from the original recipe. Live and learn, huh.

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