Chicken Pot Pie with Rutabaga

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 400 degrees Fahrenheit.

4. Cut head off garlic bulb, making sure to keep bulb intact, exposing cloves; place on sheet of foil. Drizzle olive oil over top, wrap and bake for 45 minutes. Remove from oven and reduce temperature to 350 degrees Fahrenheit.

5. Place rutabaga in a large saucepan and cover with water. Add a few dashes salt and bring to a boil over medium-high heat. Reduce heat, cover and simmer for 30 minutes or until tender; drain and let dry. Once dry, place in a large bowl and add butter, milk and roasted garlic; mash with a potato masher to desired consistency. Place in a pastry bag with a spiral tip; set aside.

6. In a large casserole dish, combine cooked chicken, carrots, scallions, peas, fennel, herbs, both soups and salt and pepper to taste; mix well. Pipe mashed rutabaga on top and bake for 25 minutes or until brown around edges.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org