Chicken Pot Pie With Potato Crust

Recipe by KimnJosh
READY IN: 1hr 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Toss parsnip, turnip, carrots, garlic, onions and canola oil. Roast in oven at 400 for 30 minute
  • Boil potatoes in salted water until tender. Mash and add sour cream and salt and pepper to taste.
  • Steam green beans until just tender, either over boiling potatoes or in microwave.
  • Melt butter in saucepan and add flour. Cook until roux is lightly golden and flour smells nutty. Add stock and thyme sprigs. Bring to a simmer and continue to stir until sauce thickens. Remove thyme stems. Season to taste with salt and black pepper.
  • Combine roasted vegetables, diced chicken, corn, green beans and sauce. Place in deep cassarole dish and top with mashed potatoes.
  • Bake in 350 oven until bubbling, about 30 minute Place under broiler for 5 min to brown top of potatoes.
  • Let stand 5 min before serving.