Chicken Pot Pie with Mashed Potato Top
I made SPM's Chicken Pot Pie with Mashed Potato Top for dinner last night. Here's the original recipe:
1 roll and bake pie crust
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
1/2 cup chicken broth
1/2 cup light cream (20%) ( I actually used heavy whipping cream and it was fine)
2 cups cubed cooked chicken or turkey
1 can (1 pound) peas and carrots, drained, or 1 package (10 oz.) frozen peas and carrots, cooked and drained
handful (maybe 1/3 cup) cooked edamame
mashed potatoes (from 3 large potatoes)
Heat oven to 425
Melt butter in large saucepan over low heat.
Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat. Stir in chicken broth and cream.
Heat to boiling, strirring constantly. Boil and stir 1 minute.
Stir in chicken and vegetables.
Pour into pie. Cover with mashed potatoes. Brush the top with milk if you want to.