Chicken Shepherd's Pie

For the Potatoes:

3 large potatoes, peeled and cut up

3 T. butter

1/2 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper...combine and store in an airtight container)

salt to taste

1 C. shredded cheddar cheese

smoked paprika

Boil the potatoes till tender, drain and add butter, house seasoning and salt. Mash with a potato masher till smooth. Stir in cheese. Set aside. Note: there is no cream or milk in the potatoes.

Filling:

4 T. butter

3 green onions, chopped

4 T. all purpose flour

14 oz. chicken broth

1/2 C. half & half

1 C. shredded cheddar cheese

1 1/2 C. frozen peas and carrots, thawed

3/4 C. frozen whole kernel corn, thawed

4 C. shredded, cooked, chicken

1 tsp. house seasoning

1/4 tsp. salt

Melt the butter in a large pot over med. high heat, add the green onions and cook for 1 minute. Sprinkle in the flour and stir, cooking for 30 seconds. Whisk in broth and half & half and cook till the sauce has thickened, about 4-5 minutes. Remove from the heat and stir in the remaining ingredients. Pour the filling in a 2.5 qt. casserole dish or individual dishes. Top with the potatoes and sprinkle the potatoes with a little paprika. Bake in a 350 degree oven for 25 minutes. Pop under the broiler for a few seconds if you want a little browning on the potatoes.