Smashed Potato Pot Pie

3 tablespoons butter or margarine
1/3 cup all purpose flour
½ teaspoon seasoned pepper
¼ teaspoon salt
1 14-ounce can reduced-sodium chicken broth
¾ cup milk
2 cups frozen peas and carrots
2 cups frozen cut green beans, thawed
2 ½ cups chopped cooked chicken or turkey
1 20-ounce package refrigerated mashed potatoes (about 2 2/3 cups)
2 tablespoons grated Parmesan cheese
1 clove garlic, minced (or more, I add tons of garlic)

Preheat oven to 375*.

In large saucepan, melt button over medium heat. Stir in flour, ¼ teaspoon of seasoned pepper, and salt. Add chicken broth and milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in thawed vegetables and cooked chicken. Pour into an ungreased 3-quart rectangular baking dish.

In a medium bowl, combine mashed potatoes, cheese, garlic, and remaining pepper. Using a spoon, drop mixture in large mounds over chicken mixture in baking dish.

Bake uncovered for 30-40 minutes or until heated through. Let stand for 5 minutes before serving.