Potpie Style – Chicken with Mashed Potatoes

In a 5 qt. Dutch oven, place potatoes and cover with water. Heat to boiling and then reduce heat to low; cover and simmer for 12 minutes or until potatoes are fork-tender.

While potatoes cook, in a nonstick skillet, heat oil. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook for 6 minutes. Turn chicken over, reduce heat to medium; cover and cook for 8 minutes longer or until juices run clear. Transfer chicken to a plate; keep warm.

In the same skillet, add carrots, broth, cream and dried tarragon; cover and cook over medium-high heat for 5 minutes or until carrots are tender. Remove from heat and stir in peas.

“Smash” the potatoes with butter and remaining salt and pepper.

Spoon potatoes onto platter, top with chicken and vegetable mixture. Yummy!