Community Kitchens Vernon


Chicken/Turkey Pot Pie


Serves 8



Onion (chopped)

1 cup

Carrot (chopped)

1 can




1/3 cup


2 cups

Chicken stock

½ tsp


Salt and Pepper to taste

2 cups

Cooked chicken or turkey (diced)


Frozen Veggies (or left over from dinner)

Cheddar Cheese Topping

2 lbs

Potatoes peeled and cubed

¾ cup

Grated  Cheddar Cheese

¾ tsp


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.