A DIFFERENT CHICKEN POT PIE (FOR THE FREEZER)

Steps:

• Topping: Peel potatoes and cut into 1/2 inch chunks.
• In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot.
• Add milk, cheese, butter, salt and pepper; mash until smooth, set aside.
• Meanwhile, cut chicken into 1/2 inch chunks.
• In a separate large saucepan, bring stock to boil.
• Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes.
• Stir in peas, mustard and lemon juice.
• In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil.
• Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
• Combine chicken/veggie mixture with stock mixture.
• Make ahead Meal: Ladle into four 2 cup ovenproof or foil dishes.
• Spoon or pipe potato mixture over top.
• Let cool for 30 minutes.
• Refrigerate until cold.
• Cover with foil and overwrap with heavy duty foil; freeze for up to 1 month.
• Thaw in refrigerator; remove heavy duty foil.
• Bake on rimmed baking sheet in 400f degree oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes.
• Uncover and broil until golden, about 3 minutes.
• OR FOR DINNER TONIGHT: Scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top.
• Cover and bake in 400f degree oven until hot, 20 minutes.
• Uncover and broil until golden, 3 minutes.