Potato Chicken Pot Pie

Ingredients:
4 potatoes, approx. 2 lb., peeled and cut in chunks
2 1/2 cups milk
2 tbsp butter
1 tsp salt
1/2 tsp pepper
1 onion, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 tbsp Dijon mustard
2 tsp lemon juice
1/2 tsp dried thyme
2 cups cooked turkey or chicken, cubed
1 1/2 cups frozen mixed vegetables
2 tbsp grated Parmesan

Directions:
In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup milk, 1 tbsp butter and half each of the salt and pepper.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.
Gradually whisk in remaining milk, salt and pepper, mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.
Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.
Pour into 8-in. casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.


I made this and it was a great alternative to pastry on the pot pie; It made it more of a Sheppard's pie really. I can't find the picture I took of it, but it was really good and worth making! My Husband LOVED it too!