Made With
Potato BreadIngredients
For The Filling:
5 Tablespoons Butter, divided
8 Ounces Sliced Mushrooms
1 Cup Chopped Onions
1/2 Cup Flour
2 Cups Chicken Broth
1 Cup Heavy Cream
1 Tablespoon Dijon Mustard
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/2 Teaspoon Dried Thyme
2 Tablespoons Chopped Parsley
4 Cups Chopped Roasted Chicken
2 Cups Carrots, blanched
1 10-Ounce Package Frozen Peas, defrosted
1 Cup Green Beans, cut into 1-inch pieces and blanched, optional
For The Topping:
6 Slices Martin’s Potato Bread, sliced into cubes
2 Tablespoons Butter, melted
Serves: 2
Directions
Step 1
Preheat oven to 350 degrees F. Lightly mist a baking dish with non-stick vegetable oil spray.
Step 2
Melt 1 tablespoon butter in a large skillet over medium high heat; add mushrooms and sauté until they are golden brown. Transfer to a plate.
Step 3
In same skillet, melt remaining 4 tablespoons butter; add onions and cook until they are soft and golden brown. Add flour and stir for 1 minute; pour in chicken broth and heavy cream and whisk until sauce is smooth. Mix in mustard, salt, pepper, thyme and parsley. Pour sauce into large mixing bowl.
Step 4
Fold in chicken, carrots, peas, beans and mushrooms into sauce. Pour all into prepared baking dish.
Step 5
Arrange bread cubes on top of filling and brush with melted butter.
Step 6
Bake 20 to 25 minutes or until filling is bubbling. If topping starts to brown too much, cover loosely with aluminum foil.
MAKE-AHEAD TIP:
Prepare as directed (through step 5). Then cover with plastic wrap and freeze for up to 1 month. When ready to serve, thaw overnight and bake as directed.
