Preparation Time: 25 minutes
Cook Time: Sauce – 12 minutes, baking - 25 minutes
Serving: 5 to 6 servings
Ingredients:
• 500 g (1 bag) Europe's Best® Nature's Balance, 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) Robin Hood® 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) Robin Hood 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) Crisco® vegetable oil
• 50 mL (1/4 cup) milk
• 1 egg, beaten
Preparation:
1. Cook Europe’s Best Nature’s Balance according to package directions until tender crisp. Drain very well, blotting any excess liquid. Place in a greased 6-cup (1.5L) baking dish. Add chicken and 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.
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.