• 1 large potato, thinly sliced*
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FILLING:

• 1 1/2 pounds chicken tenderloins, cut into 1/2-inch cubes
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 Tablespoon butter
• 2 Tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 1/4 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 Tablespoons shredded reduced-fat cheddar cheese
• 2 cups frozen peas and carrots
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried basil
• Dash rubbed sage

CRUMB TOPPING:

• 1 cup soft bread crumbs
• 1 Tablespoon butter, melted
• 1/2 teaspoon garlic powder

*Potato slices tested at 1/16 of an inch using a mandolin