• Preheat the oven to 350 degrees F.

For the Potatoes:

• Peel, dice and boil the potatoes until tender, about 15 minutes. Placing a wooden spoon on top of the water helps prevent it from boiling over.
• Drain the potatoes, then mix in butter, milk and minced garlic.
• Mash well and set aside.

For the Chicken Filling:

• Dice the chicken into bite sized cubes.
• In a small skillet, cook the chicken in 1 tablespoon butter until no longer pink, about 5 minutes. Set aside and keep warm.
• Meanwhile, in a medium saucepan, melt the remaining 1 tablespoon butter over medium heat.
• Whisk in the flour until smooth.
• Gradually add the milk and then stir in the sage, thyme, salt and pepper. Bring to a boil. Reduce the heat. Cook and stir for 1-2 minutes or until thickened.
• Remove the sauce from the heat. Stir in 1/4 cup Swiss cheese until melted.
• Stir in the peas, carrots, corn and chicken.

To Assemble:

• Coat two 20 oz oven safe baking dishes with non-stick spray.
• Transfer the chicken filling into the 2 baking dishes, divided evenly.
• Top each with mashed potatoes.
• Sprinkle each with the remaining cheese, divided evenly.
• Bake 25 minutes or until heated through.
• Let cool for 5 – 10 minutes before serving.