Chicken Pot Pie – with a twist!

• Cooked, diced chicken - 1.5 cups
• celery - 1 cup
• onion - 1 cup
• carrot - 1 cup
• mushroom - 1 cup
• Zucchini - 1 cup

• 1 tblsp olive oil
• 2 tblsp flour
• 1 tbsp dijon mustard
• 1.5 cups milk
• 1 tblsp dried parsley

Topping

• 2 sweet potatoes, peeled and cooked.
• 1 cup oats
• 2 eggs

INSTRUCTIONS:

Preheat oven to 375 F.

Put your carrots, onions, celery, mushrooms, zucchini, in large frying pan on medium with a bit of water. Cover and allow vegetable to steam until cooked.

While those vegetables are cooking, you can take another pan and make the roux with olive oil, flour into warm pan and whisk until smooth. Add the dijon mustard into the roux and mix. Then, add the milk to the roux and mix until it slowly thickens.  

For your sweet potato topping, cut up your cooked potatoes and place into a blender with the oats and the eggs. Blend together until texture is smooth.

Put your cooked vegetables into a deep baking dish, and then add in the pre-cooked chicken and the roux and some sliced parsley. Lastly, spread the sweet potato topping on top of everything and then pop into the oven and bake for 30 minutes!

Serves 6-8