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Chicken Pot Pie with PEI Potato Topping

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


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 F (200 C) for 10 minutes. Makes 6 servings. PEI Potato Board

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