Fluffy mashed potatoes piled over lean ground chicken and vegetables in a tomato gravy. This is comfort food at its best.
|2 tbsp||(30 mL) Vegetable oil|
|2||Cloves garlic, minced|
|1||Package Maple Leaf Prime Naturally® Extra Lean Ground Chicken|
|1 cup||(250 mL) Chicken broth|
|1||(10 oz/284 mL) Can tomato soup|
|2 tsp||(10 mL) Worcestershire sauce|
|1 tsp||(5 mL) Hot sauce|
|1 cup||(250 mL) Frozen peas|
|1 cup||(250 mL) Frozen corn|
4-5 Potatoes, peeled and quartered
1 cup (250 mL) Milk or cream
1/4 cup (60 mL) Butter
Salt to taste
¼ cup (60 mL) Melted butter
PREHEAT oven to 350˚F (180˚C).
HEAT oil in a large pan over medium high. Add onion and garlic and sauté 1-2 minutes. Add chicken and cook 8-10 minutes or until chicken is golden brown. Add carrots and deglaze the pan with chicken broth. Stir in the tomato soup, Worcestershire sauce, hot sauce and peas. Season with salt and pepper. Reduce heat and simmer for 5 minutes.
COOK potatoes in a large pot of boiling, salted water until fork tender. Drain and return to the pot.
BRING milk and butter to a simmer in a small pot. Pour mixture over potatoes. Mash potatoes using an electric hand mixer until fluffy. Season with salt.
SPOON chicken mixture into an 8” (2 L) square baking dish. Sprinkle corn over chicken and top with mashed potatoes.
DRIZZLE with melted butter and bake in preheated oven for 15-20 minutes.
Use a piping bag to artfully present the mashed potatoes.
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