Ingredients:
1 small potato, peeled, diced ½” (cooked)
1/3 cup butter
1/2 onion, chopped
2 cloves garlic, minced
1/2 tsp poultry seasoning
1/4 tsp thyme
1½ cups carrot, chopped
1 cup celery, diced
1/2 cup corn
1/3 cup flour
1¼ cups chicken broth
2/3 cup light cream
2½ cups Cooked Diced Chicken, thawed
1/2 cup green peas
1 TBSP fresh parsley
salt and pepper
Directions:
- Melt butter over medium heat. Add onion, garlic and spices except parsley. Cook until softened (3-4 minutes).
- Add carrots and celery and cook until tender. Add corn. Sprinkle flour over vegetables and cook for 1 minute.
- Gradually add in chicken broth and cream, whisking to avoid lumps,
and until the mixture is smooth. Cook on low heat for 1 minute. - Add potatoes, Cooked Diced Chicken and peas, and heat
through. Stir in parsley and salt and pepper to taste. - Pour into your pie pastry, cover and cut slits into the top pastry layer and bake at 400°F for 35-40 minutes;
- or add 1/4 cup extra broth or cream and make individual servings with puff pastry squares over top (cut slits into the pastry to allow steam to escape), and bake for 25 minutes;
- or easily pour over warm rice, vol-au-vents or flaky biscuits;
- or top with prepared mashed potatoes and Parmesan and bake a ‘Chicken Shepherd’s Pie!‘