MASHED POTATO TOPPED CHICKEN POT PIE
Steps:
- Saute med potato and carrot in bacon grease until slightly softened but not cooked through. 2 Add onion, cook until soft. 3 Dissolve bullion in 1 1/2 cup water and add to veggies. 4 Add any leftover veggies. 5 Saute cubed chicken, add to veggie/broth mix. 6 Keep mixture on low heat. 7 In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste) 8 Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce. 9 Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat. 10 In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste. 11 Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole. 12 Spread mashed potato mixture evenly on top, potatoes can be cold. 13 Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.
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