pondlady
11-17-2006, 01:46 PM
Oven: 400
25 Minutes
Topping:
6 Yukon Gold potatoes
1/2 c milk
1/2 c cream cheese
2 T butter
½ t each salt & pepper
Peel potatoes and cut into ½” chunks. In a large saucepan of boiling 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.
1 lb chicken breasts or thighs
2 c chicken stock
2 c button mushrooms, quartered
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 bay leaves
1/4 t each salt & pepper
Pinch of nutmeg
1 c frozen peas
1 t Dijon mustard
½ t lemon juice
½ c flour
Cut chicken into ½” chunks. In separate large saucepan, bring stock to a 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 c cold water; whisk into stock mixture and bring to a boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
Make-Ahead Meal: Ladle into four 2-cup oven proof or foil dishes. Spoon or pipe potato mixture over top. Let cool for 30 minutes. Refrigerate until cold. Cover with foil and over wrap with heavy-duty foil; freeze for up to 1 month.
Thaw in refrigerator; remove heavy-duty foil. Bake on rimmed baking sheet until knife inserted in center for 5 seconds feels hot when touched, about 25 minutes. Uncover and broil until golden, about 3 minutes. Makes 4 Servings.
25 Minutes
Topping:
6 Yukon Gold potatoes
1/2 c milk
1/2 c cream cheese
2 T butter
½ t each salt & pepper
Peel potatoes and cut into ½” chunks. In a large saucepan of boiling 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.
1 lb chicken breasts or thighs
2 c chicken stock
2 c button mushrooms, quartered
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
2 bay leaves
1/4 t each salt & pepper
Pinch of nutmeg
1 c frozen peas
1 t Dijon mustard
½ t lemon juice
½ c flour
Cut chicken into ½” chunks. In separate large saucepan, bring stock to a 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 c cold water; whisk into stock mixture and bring to a boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
Make-Ahead Meal: Ladle into four 2-cup oven proof or foil dishes. Spoon or pipe potato mixture over top. Let cool for 30 minutes. Refrigerate until cold. Cover with foil and over wrap with heavy-duty foil; freeze for up to 1 month.
Thaw in refrigerator; remove heavy-duty foil. Bake on rimmed baking sheet until knife inserted in center for 5 seconds feels hot when touched, about 25 minutes. Uncover and broil until golden, about 3 minutes. Makes 4 Servings.