Potato Turkey Pot Pie

By The Canadian Living Test Kitchen

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  potatoes, peeled and cut in chunks (2 lb/1 kg)
• 2 1⁄2 cups milk
• 2  tablespoons butter
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  onion, chopped
• 2  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 1  tablespoon Dijon mustard
• 2  teaspoons lemon juice
• 1⁄2 teaspoon dried thyme
• 2  cups  cubed  cooked turkey or 2  cups chicken
• 1 1⁄2 cups  frozen mixed vegetables
• 2  tablespoons  grated parmesan cheese

Directions

1. In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.
2. Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.
3. Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.
4. Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.
5. Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.