Chicken Veggie Casserole

Well.. most of my dishes are either a recipe given to me by a family member or a friend, however, the rest of them are recipes that I just make up on my own and if my husband or someone else that eats it, actually likes it, I put it on the blog. Trust me, there are PLENTY of things I have made that haven't been deemed "blog worthy". This dish was supposed to be like a shepard's pie. But, it turned out to be something different and that's ok, cause it was good!!

Ingredients:
2 lbs of chicken cut up (I used chicken drumsticks cause I wanted to cook them up but you can use boneless, skinless chicken breasts or thighs and I'd imagine it would come out just as good)
4 stalks celery, cut down the middle and chopped
2 handfuls of baby carrots, chopped
1 cup peas, frozen (thawed before cooking)
1 cup sweet onion, chopped
2-3 cups of mashed potatoes (I used leftover mashed from the night before)
1/2 tsp garlic pepper
1 tsp poultry seasoning
1/2 tsp parsley

Prep:
~Boil chicken for a few minutes, probably about 4-5 mins
~Remove and cool, then cut up into pieces
~Clean and chop veggies
~In a frying pan, grill up the carrots and celery for about 10 minutes, then add the peas and onion and spices (hold parsley)
~Preheat oven to 350 degrees
~In a oven safe casserole dish (I used my lasagna pan), put chicken on bottom, then top with veggies and spread mashed potatoes over veggies, then sprinkle the parsley on top of potatoes.
~Bake for 30-35 minutes
~Add salt and pepper to taste
~(I didn't use butter for cutting fat purposes, but I'm sure if you add butter to it while baking, it'll taste good, just for an idea)