Chicken Pot Pie With Potato Crust

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 8
• 1/3 cup butter
• 2/3 cup whole wheat flour
• 4 cups chicken stock
• 5 -6 sprigs fresh thyme
• 3 cups cooked chicken breasts, diced
• 1 (8 ounce) package frozen corn
• 1 cup parsnip, diced
• 1 cup turnip, diced
• 1 cup fresh green beans, cut into 1 inch lengths
• 1 cup diced carrot
• 10 garlic cloves
• 2 cups onions, roughly chopped
• 2 tablespoons canola oil
• 4 cups diced potatoes
• 1/2 cup fat free sour cream

Recipe

• 1 toss parsnip, turnip, carrots, garlic, onions and canola oil. roast in oven at 400 for 30 minute
• 2 boil potatoes in salted water until tender. mash and add sour cream and salt and pepper to taste.
• 3 steam green beans until just tender, either over boiling potatoes or in microwave.
• 4 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.
• 5 combine roasted vegetables, diced chicken, corn, green beans and sauce. place in deep cassarole dish and top with mashed potatoes.
• 6 bake in 350 oven until bubbling, about 30 minute place under broiler for 5 min to brown top of potatoes.
• 7 let stand 5 min before serving.