Chicken Pot Pie with Mashed Potato Topping

30 min

Prep Time

45 min

Cook Time

1 hr 15 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

1 3/8

cup

Onion, yellow, fresh, chopped

1 3/8

cup

Celery, fresh, chopped

1 3/8

cup

Carrots, fresh, chopped

1 3/8

cup

Pea, green, frozen

6 1/2

tbsp

Margarine, Soft

10

tbsp

Flour, all purpose, white, bleached, enriched

5

cup

Chicken Breast, cooked, chopped

10

svg

Mashed Potatoes-4 oz per serving

5

cup

Water, tap

2 1/2

tbsp

Chicken Base, low Sodium

Nutrition Info

370.87 g / 13.25 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 350°F.
2. Wash & prepare vegetables.
3. Cook or steam carrots, celery, & peas in small amount of water until tender - drain.
4. Make mashed potatoes to equal 1/2 cup per serving (homemade or instant).
5. Stir water into broth base.
6. Add small amount of broth to flour to make a paste - stir until smooth with a wire whip & add a little more broth to flour to make a
smooth runny mixture.
7. Add remaining broth, margarine, & onions to broth/flour mixture - bring to a boil, stirring constantly to make a gravy.
8. Cook and chop chicken into small bite-sized pieces & add to broth gravy along with drained cooked vegetables.
9. Pour mixture into individual casserole bowls to match yield servings or make in hotel pan & cut to yield servings when ready to serve.
10. Place #8 scoop of mashed potatoes on top of each serving.
11. Bake for approximately 30-45 minutes until bubbling.
12. Serve approximately 1 cup meat/vegetable mixture & 1/2 cup mashed potatoes per serving.