Chicken Pot Pie With Potato Crust |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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We were craving chicken pot pie one day, and didn't want a traditional crusted pie. So I used a mashed potato topping like I use for Sheppard's or Cottage Pie. I also don't like using cream of ... soups, so I made a milk free version. Ingredients:
1/3 cup butter |
2/3 cup white whole wheat flour |
4 cups chicken stock |
5 -6 sprigs fresh thyme |
3 cups cooked chicken breasts, diced |
1 (8 ounce) package frozen corn |
1 cup parsnip, diced |
1 cup turnip, diced |
1 cup fresh green beans, cut into 1 inch lengths |
1 cup diced carrot |
10 garlic cloves |
2 cups onions, roughly chopped |
2 tablespoons canola oil |
4 cups diced potatoes |
1/2 cup fat free sour cream |
Directions:
1. Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
2. Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
3. Steam green beans until just tender, either over boiling potatoes or in microwave.
4. Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
5. Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
6. Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
7. Let stand 5 min before serving.
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