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Chicken Pot Pie with PEI Potato Topping

Preparation time: 30 minutes. Cooking time: 10 minutes
Makes 6 servings.

 

Ingredients
6 medium PEI potatoes 6
1/2 cup hot milk 125ml
1 cup cheddar cheese, grated 250ml
1/2 cup yogurt, low-fat, plain 125ml
1 tsp salt, divided 5ml
1/2 tsp pepper, divided 2ml
1 tbsp butter or margarine 15ml
2 onions, chopped  2
2 celery stalks, sliced thinly 2
1 garlic clove, minced 1
1/4 cup flour 50ml
2 cups low fat milk 500ml
1 tsp basil 5ml
1 tsp lemon juice 5ml
2 cups cooked, cubed chicken or turkey 500ml
1 cup sliced cooked carrot 250ml
1 cup fresh or frozen peas 250ml
1 cup corn, frozen or canned 250ml

Peel potatoes and cut into 2 inch (5 cm) pieces. Cover and cook in boiling lightly salted water (3/4 inch or 2 cm depth) for 15-20 minutes until fork-tender. Drain, mash potatoes, stir in hot milk, grated cheese, yogurt, and half the salt and pepper.

In oven proof skillet, melt butter over medium heat. Cook onion, celery and garlic 6 minutes. Sprinkle with flour and stir. Gradually add milk, stirring constantly. Cook several minutes until thickened. Stir in remaining salt and pepper, basil, lemon juice, chicken, carrots, peas and corn. Reduce heat and simmer for 5 minutes or until heated through, stirring occasionally. Spread potatoes on top and bake at 400 ºF (200° C) for 10 minutes.