Chicken Pot Pie With Potato Crust

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We were craving chicken pot pie one day, and didn't want a traditional crusted pie. so i used a mashed potato topping like i use for sheppard's or cottage pie. i also don't like using cream of ... Soups, so i made a milk free version.

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Steps

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Toss parsnip , turnip , carrots , garlic , onions and canola oil.

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Roast in oven at 400 for 30 minute.

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Boil potatoes in salted water until tender.

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Mash and add sour cream and salt and pepper to taste.

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Steam green beans until just tender , either over boiling potatoes or in microwave.

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Melt butter in saucepan and add flour.

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Cook until roux is lightly golden and flour smells nutty.

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Add stock and thyme sprigs.

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Bring to a simmer and continue to stir until sauce thickens.

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Remove thyme stems.

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Season to taste with salt and black pepper.

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Combine roasted vegetables , diced chicken , corn , green beans and sauce.

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Place in deep cassarole dish and top with mashed potatoes.

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Bake in 350 oven until bubbling , about 30 minute place under broiler for 5 min to brown top of potatoes.

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Let stand 5 min before serving.

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Ingredients

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butter, white whole wheat flour, chicken stock, fresh thyme, cooked chicken breasts, frozen corn, parsnip, turnip, fresh green beans, carrot, garlic cloves, onions, canola oil, potatoes, fat free sour cream