Preparation: 15 min Cook: 20 min
A breadcrumb topping puts a twist on this traditional pot pie filling. Frozen vegetables can be used, especially when fresh vegetables are out of season.
You will need:
| 3/4 cup |
breadcrumbs |
175 ml |
| 1 tbsp |
grated Parmesan cheese |
15 ml |
| 2 tbsp |
butter, melted |
30 ml |
| 2 tbsp |
vegetable oil |
30 ml |
| 1 |
small onion, chopped |
1 |
| 1 lb |
boneless skinless chicken breasts, cubed (about 2 to 3 halves) |
500 g |
| 2 cups |
cubed, peeled potatoes |
500 ml |
| 2 cups |
assorted chopped fresh or frozen mixed vegetables (such as carrots, green beans, corn, peas) |
500 ml |
| 1 tsp |
salt |
5 ml |
| 1/2 tsp |
each dried thyme and black pepper |
2 ml |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 1 tbsp |
cornstarch |
15 ml |
Tools Required:
Large saucepan, 8 inch (2 L) baking dish
Step 1:
Combine breadcrumbs, Parmesan and butter in bowl; set aside.
Step 2:
Heat oil in large saucepan over medium heat; cook onion about 2 minutes or until softened. Add chicken; cook 5 minutes or until lightly browned. Add potatoes, mixed vegetables, salt, thyme and pepper; cook, stirring, for 10 minutes.
Step 3:
Stir together evaporated milk and cornstarch in bowl; stir into vegetable mixture. Bring to boil, stirring. Reduce heat to medium-low; cover and cook, stirring often, for 10 minutes or until sauce is thickened and vegetables are tender. Pour into baking dish. Sprinkle with breadcrumb mixture. Broil 5 minutes or until golden.
Makes 4 servings.
Nutrients per serving: about 484 Calories, 42 g Protein, 12 g Fat, 52 g Carbohydrate
