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very easy
Prep Time
10 mins
Total Time
1 h


stalks celery
medium onion
garlic cloves
boneless Honey Dijon chicken breasts
approx. 800 g
2 tbsp
olive oil
30 mL
1 tsp
Italian Seasoning
5 mL
1/2 tsp each
salt and black pepper
2 mL
3 tbsp
all-purpose flour
45 mL
1 cup
Compliments Less Sodium Chicken Broth
250 mL
2 tbsp
grainy Dijon mustard
30 mL
1 pkg
Compliments Garlic Mashed Potatoes
680 g


Step 1

Preheat oven to 220°C (425°F) on convection setting. Lightly oil a 9 in. (23 cm/2 L) round baking dish (glass or ceramic) and place on a baking sheet.

Step 2

Cut the chicken breasts, carrots, celery and onion into ½ in. (1 cm) dice (Note: The veggies will each fill about 1 cup/250 mL.). Thinly slice the garlic.

Step 3

Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned on all sides, approx. 7 min. Stir in the diced carrots, celery, onion, garlic, Italian seasoning, salt and pepper. Cook, stirring, until the vegetables begin to soften, about 5 min. Mix in the flour to coat. Slowly stir in the chicken broth. Bring to a simmer, uncovered. Stir in the grainy mustard; reduce heat to medium and simmer, stirring often, until the sauce has thickened and vegetables have further softened, about 10 min.

Step 4

Meanwhile, heat the mashed potatoes according to package directions; mix smooth. Spread the hot chicken mixture in the baking dish. Gently spoon the hot mashed potatoes in dollops overtop. Don’t worry if there are small gaps between dollops.

Step 5

Place the baking dish (on the baking sheet) in the oven. Bake about 15 min. until the sauce is bubbling, and the potato topping is lightly golden. Cool slightly before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
15 g
Saturated Fat:
6 g
44 g
4 g
6 g
90 mg
34 g
1660 mg
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