Cheddar Potato Crusted Pot Pies

5 Tablespoons unsalted butter, divided 2 tablespoons olive oil 3 Tablespoons flour or (Gluten-free flour) 3 cups homemade stock or canned chicken broth 1/4 teaspoon poultry seasoning 1/2 teaspoon fresh chopped thyme 1 leek, cleaned and sliced (how to clean a leek One Minute Food Byte)
2 shallots, chopped

(you can also substitute an onion if you wish) 2 cups sliced carrots 1 cups sliced celery
Cheddar-Potato Crusted Pot Pies
1/2 cup frozen peas
1 cup sliced or quartered mushrooms 2 cups shredded or chopped chicken or turkey Salt and pepper to taste Mashed potatoes and shredded cheese.

Melt 3 tablespoons butter in a large sauce pan. Add flour or GF flour and stir to make a roux. Cook over medium heat, stirring for a few minutes until light golden brown.
Slowly add chicken broth, whisking into roux until smooth. Cook over medium low heat until slightly thickened, about 5 minutes.
In a separate pan, heat remaining butter, and olive oil and “sweat” the leeks and shallots. Add carrots and celery, stir cooking a couple of minutes.
Add sauce, peas, mushrooms and chicken or turkey to veggies and simmer on low until carrots are tender.
Fill individual ramekins and top with mashed potatoes and grated cheese.
Bake at 350 degrees F. until filling is hot and bubbly and cheese is melted, about 25 minutes.

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