-
1
Topping: Peel potatoes and cut into 1/2 inch chunks.
-
2
In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot.
-
3
Add milk, cheese, butter, salt and pepper; mash until smooth, set aside.
-
4
Meanwhile, cut chicken into 1/2 inch chunks.
-
5
In a separate large saucepan, bring stock to boil.
-
6
Add chicken, mushrooms, onion, carrots, garlic, bay leaves, salt, pepper and nutmeg; reduce heat, cover and simmer until chicken is no longer pink inside, about 6 minutes.
-
7
Stir in peas, mustard and lemon juice.
-
8
In a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil.
-
9
Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes.
-
10
Combine chicken/veggie mixture with stock mixture.
-
11
Make ahead Meal: Ladle into four 2 cup ovenproof or foil dishes.
-
12
Spoon or pipe potato mixture over top.
-
13
Let cool for 30 minutes.
-
14
Refrigerate until cold.
-
15
Cover with foil and overwrap with heavy duty foil; freeze for up to 1 month.
-
16
Thaw in refrigerator; remove heavy duty foil.
-
17
Bake on rimmed baking sheet in 400f degree oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, 25 minutes.
-
18
Uncover and broil until golden, about 3 minutes.
-
19
OR FOR DINNER TONIGHT: Scrape chicken mixture into 10 cup casserole dish, spoon or pipe potato mixture over top.
-
20
Cover and bake in 400f degree oven until hot, 20 minutes.
-
21
Uncover and broil until golden, 3 minutes.
