Chicken and Vegetable Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
A homey, comfy dish to serve on chilly days or at holiday time with a crisp salad - so enjoyable!! Ingredients:
1 (500 g) bag europe's best nature's balance, frozen |
2 1/2 cups cut-up cooked chicken or 2 1/2 cups turkey |
1/3 cup butter |
1 onion, chopped |
1/3 cup all-purpose flour |
3 cups chicken stock, hot |
3 tablespoons chopped fresh parsley |
1/2 teaspoon dried thyme |
3/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup all-purpose flour |
1/3 cup cornmeal |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup cheddar cheese, grated |
1/4 cup vegetable oil |
1/4 cup milk |
1 egg, beaten |
Directions:
1. Cook Europe's best Nature's Balance according to package directions, until tender crisp. Drain very well, blotting any excess liquid. Place in a greased 6-cup (1.5L) baking dish. Add chicken and combine vegetables and chicken, Reserve while making sauce.
2. In a saucepan, melt butter over medium heat. Add onion and cook 3-4 minutes until softened. Stir in flour and cook, stirring for 3 minutes, until light golden. Gradually whisk in stock. Bring to a gentle boil and cook for 3-4 minutes until sauce thickens. Add thyme, salt and pepper. Pour over vegetables and chicken. Stir gently to combine.
3. TOPPING: In a bowl, combine flour, cornmeal, baking powder, salt and cheese. In a separate bowl, combine oil, milk and egg. Add to flour mixture and stir to combine. Spoon topping over chicken and vegetables. Place dish on a baking sheet.
4. Bake in a preheated 425F oven for 25 minutes, until topping is golden and botttom is bubbling.
5. MAKE AHEAD: Sauce can be cooked ahead of time, covered and refrigerated for one day.
|
|