Chicken Pot Pie with Rutabaga

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Serving: Serves 6
Prep Time: 30 Minutes

Dig In Living Well Eating Smart Monday Motivation Recipe 4/4/2022

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Ingredients

Directions

1. Wash hands with soap and water.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org
1: Wash hand with soap and water.
2: Preheat oven to 400 degrees Fahrenheit.
3: Rinse all fresh produce items under cold running water prior to prepping.
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.

 

Nutrition Facts

Nutrition Information Per Serving
Calories 490
Total Fat 19 g
Saturated Fat 10 g
Cholesterol 90 mg
Sodium 890 mg
Carbohydrates 57 g
Fiber 15 g
Sugars 33 g
Protein 26 g