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Chicken and Vegetable Pie

Here is a terrific way to use up leftover roast chicken or turkey. This warm and inviting family-style main dish has the perfect combination of Europe’s Best® Nature’s Balance™ frozen vegetables and juicy chicken or turkey chunks. Topped with a savoury cheese and cornmeal top, it’s a great dish for a busy winter’s night.

Preparation Time: 25 minutes
Cook Time: Sauce – 12 minutes
Bake Time: 25 minutes
Serving: 5 to 6 servings

Ingredients:

•   500 g (1 bag) Europe's Best® Nature's Balance™ Frozen Vegetables, frozen
•   625 mL (2 1/2 cups) cut up cooked chicken or turkey
•   75 mL (1/3 cup) butter
•   1 onion, chopped
•   75 mL (1/3 cup) All Purpose Flour
•   750 mL (3 cups) chicken stock, hot
•   45 mL (3 tbsp) chopped fresh parsley
•   2 mL (1/2 tsp) dried thyme
•   4 mL (3/4 tsp) salt
•   1 mL (1/4 tsp) pepper

Topping:
•   175 mL (3/4 cup) All Purpose Flour
•   75 mL (1/3 cup) cornmeal
•   7 mL (1 1/2 tsp) baking powder
•   2 mL (1/2 tsp) salt
•   125 mL (1/2 cup) grated Cheddar cheese
•   50 mL (1/4 cup) Vegetable Oil
•   50 mL (1/4 cup) milk
•   1 egg, beaten

Preparation:

1.  Cook frozen vegetables according to package directions until tender crisp. Drain very well, blotting any excess liquid. Place in a greased 6-cup (1.5L) baking dish. Combine vegetables and chicken. Reserve while making sauce.

2.  In a saucepan, melt butter over medium heat. Add onion and cook 3 to 4 minutes until softened. Stir in flour and cook, stirring for 3 minutes, until light golden. Gradually whisk in stock. Bring to a gentle boil and cook for 3 to 4 minutes until sauce thickens. Add thyme, salt and pepper. Pour over vegetables and chicken. Stir gently to combine.

Topping:
3.  For the topping, in a bowl combine flour, cornmeal, baking powder, salt and cheese. In a separate bowl, combine oil, milk and egg. Add to flour mixture and stir to combine. Spoon topping over chicken and vegetables. Place dish on a baking sheet.

4.  Bake in a preheated 425ºF (210ºC) oven for 25 minutes. Until topping is golden and bottom is bubbling.

Make Ahead:
Sauce can be cooked ahead of time, covered and refrigerated for one day.

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