Chicken Dijon Shepherds Pie

1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces

1 1/2 cup coarsely chopped onions

2 cups frozen mixed vegetables (from 1-lb bag)

1 jar (12 oz) chicken gravy

1/2  cup milk

1 tablespoon Dijon mustard

1/4  teaspoon dried thyme

Topping

1 1/2 cups water

1 cup milk

1/2  cup sour cream

3/4  teaspoon garlic salt

2 1/4 cups plain mashed potato mix (dry)

 Paprika

1.Heat oven to 350°F. cook chicken and onions, stirring occasionally, until chicken is browned and no longer pink in center.

2 Stir in remaining filling ingredients. Spoon into ungreased 8-inch square (2-quart) glass baking dish.

3 In 2-quart saucepan, heat water to boiling. Remove from heat. Stir in remaining topping ingredients except paprika.

4.Spoon topping over chicken mixture; sprinkle with paprika.

5 Bake uncovered 25 to 30 minutes or until bubbly.

* I thought that this was pretty good my husband liked it more then I did. I don't know what it was about it that didn't make it great but it just wasn't there. I think if you added a few more spices and maybe some cheese it would help alot.So it worked for a quick dinner and something different but I probably wont be making it again. I give it a 3 1/2