These tasty, steaming hot pies, with their golden potato topping, are the ultimate comfort food.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2003
Topping: Peel potatoes and cut into 1/2-inch (1cm) chunks. In 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 (1 cm) chunks. In separate large sauce-pan, 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 small bowl, whisk flour with 1/3 cup (75 mL) 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.
Make-Ahead Meal: Ladle into four 2-cup (500 mL) 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 400°F (200°C) 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.
Nutritional facts <b>Per serving:</b> about
- Sodium 1122 mg
- Protein 40 g
- Calories 582.0
- Total fat 20 g
- Cholesterol 118 mg
- Saturated fat 11 g
- Total carbohydrate 62 g
- Iron 29.0
- Folate 37.0
- Calcium 11.0
- Vitamin A 112.0
- Vitamin C 35.0