Description
Make and freeze for a busy night or have it tonight. Comfort food!! From canadian living mag.
Ingredients
- Boneless Skinless Chicken Breasts
- Chicken Stock
- Button Mushrooms
- Onion
- Carrots
- Garlic
- Bay Leaves
- Salt
- Pepper
- Nutmeg
- Frozen Peas
- Dijon Mustard
- Lemon Juice
- All-purpose Flour
- Yukon Gold Potatoes
- Milk
- Cream Cheese
- Butter
Instructions
- Topping: peel potatoes and cut into 1 / 2 inch chunks
- In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes
- Drain and return to pot
- Add milk, cheese, butter, salt and pepper
- Mash until smooth, set aside
- Meanwhile, cut chicken into 1 / 2 inch chunks
- In a separate large saucepan, bring stock to boil
- Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg
- Reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes
- Stir in peas, mustard and lemon juice
- In a small bowl, whisk flour with 1 / 3 cup cold water
- Whisk into stock mixture and bring to boil
- Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes
- Combine chicken / veggie mixture with stock mixture
- Make ahead meal: ladle into four 2 cup ovenproof or foil dishes
- Spoon or pipe potato mixture over top
- Let cool for 30 minutes
- Refrigerate until cold
- Cover with foil and overwrap with heavy duty foil
- Freeze for up to 1 month
- Thaw in refrigerator
- Remove heavy duty foil
- Bake on rimmed baking sheet in 400f degree oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes
- Uncover and broil until golden, about 3 minutes
- Or for dinner tonight: scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top
- Cover and bake in 400f degree oven until hot, 20 minutes
- Uncover and broil until golden, 3 minutes