Title: Shepherd's chicken chili pie
 Categories: 
      Yield: 6 Servings
 
  1 1/2 lb Potatoes -- peeled and cut
           Into
           Chunks (1 1/2 to 2)
      4    Boned and skinned chicken
           Breasts
      1    Whole tomatoes -- (16
           Ounces)  with
           Juice
      1 lg Onion -- sliced
      3    Cloves garlic -- minced
      1 ts Olive oil
  1 1/2 tb Chili powder
    1/2 ts Oregano
      1 ts Cumin
      2 tb Water
      1 tb Tomato paste
      1 ts Margarine
           Salt and freshly ground
           Black pepper to
           Taste
      1 tb Skim milk
 
  Place potatoes in a saucepan with water to cover, bring to a boil,
  simmer for about 10-15 minutes, until tender. If sauce becomes too
  thick, add a few tablespoons of the reserved tomato juice. Mix
  chicken cubes into sauce. Drain potatoes and whip them. Add
  margarine, salt, and pepper. Add skim milk and mix until potatoes are
  smooth. Add more milk if necessary. Place chicken mixture in a
  shallow casserole. Spread potatoes on top. Bake for about 30 minutes.