Community Kitchens Vernon

 

Chicken/Turkey Pot Pie

 

Serves 8

Ingredients

1

Onion (chopped)

1 cup

Carrot (chopped)

1 can

Mushrooms

2Tbsp

Oil

1/3 cup

Flour

2 cups

Chicken stock

½ tsp

Thyme

Salt and Pepper to taste

2 cups

Cooked chicken or turkey (diced)

2cups

Frozen Veggies (or left over from dinner)

Cheddar Cheese Topping

2 lbs

Potatoes peeled and cubed

¾ cup

Grated  Cheddar Cheese

¾ tsp

paprika

¾ cup

Hot milk

 

1. Heat oil in large pot. Add mushrooms, onions, and carrots. Cook for a few minutes, sprinkle with flour. Cook at low heat for 5 minutes.  Do not brown

2. Whisk in stock and bring to a boil. Reduce heat and add seasoning. Simmer gently for 10 minutes, stirring occasionally.

3. Stir in chicken/turkey, frozen veggies (or your leftovers) taste and adjust seasoning if necessary.

4.To make topping, cook potatoes in large pot of boiling water until tender. Drain well and mash. Beat in milk, cheese and salt and pepper. Add more milk if needed to make the potatoes spreadable.

5. Spray casserole dish with no stick spray. Spoon in chicken mixture, spread potatoes over top and sprinkle with paprika. Bake at 400F for 30-35 min.

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