This is a very quick and easy recipe which I made up essentially from leftovers. You can leave out the beans but I found that mashing it into the potatoes is a really good way of masking them while bulking up the dish nutritionally.
Ingredients
Butter and flour for a roux
Milk
3 Carrots, peeled and diced
1/2 large onion, peeled and diced
Leftover chicken chunks (cooked)
3 stalks celery, peeled and diced
3 large Potatoes, peeled and boiled until soft
Lima Beans, 1/2 can or about 2 c soaked overnight and cooked until soft
Salt and pepper to taste
Method
You can use canned beans but I opted to use dry because it cuts cost and sodium content. It also stores very well in this state. Soak dry beans overnight. Drain then cook over a low boil with some salt until soft. Drain and set aside.
Cook potatoes in salted boiling water until soft. Add some milk and the beans and mash together. Season with salt and pepper to taste. Set aside
Preheat the oven to 350F
In another (preferably oven-safe) pan, cook onions, carrots and celery in some oil/butter over medium heat until cooked through. Make a roux with the butter and flour. Add milk until you get a thick gravy. You can do this in a separate sauce pan but I just make it all in the same pan to save on washing extra dishes.
Add chicken chunks and mix. Season to taste. You can also opt to add other ingredients like sliced mushrooms, peas etc. I didn't have any so I just used what I had on hand. Transfer the mixture to an oven safe pan or casserole if you need to. Top with the mashed potato mixture. Bake in the oven for about 20-25 min.
Butter and flour for a roux
Milk
3 Carrots, peeled and diced
1/2 large onion, peeled and diced
Leftover chicken chunks (cooked)
3 stalks celery, peeled and diced
3 large Potatoes, peeled and boiled until soft
Lima Beans, 1/2 can or about 2 c soaked overnight and cooked until soft
Salt and pepper to taste
Method
You can use canned beans but I opted to use dry because it cuts cost and sodium content. It also stores very well in this state. Soak dry beans overnight. Drain then cook over a low boil with some salt until soft. Drain and set aside.
Cook potatoes in salted boiling water until soft. Add some milk and the beans and mash together. Season with salt and pepper to taste. Set aside
Preheat the oven to 350F
In another (preferably oven-safe) pan, cook onions, carrots and celery in some oil/butter over medium heat until cooked through. Make a roux with the butter and flour. Add milk until you get a thick gravy. You can do this in a separate sauce pan but I just make it all in the same pan to save on washing extra dishes.
Add chicken chunks and mix. Season to taste. You can also opt to add other ingredients like sliced mushrooms, peas etc. I didn't have any so I just used what I had on hand. Transfer the mixture to an oven safe pan or casserole if you need to. Top with the mashed potato mixture. Bake in the oven for about 20-25 min.
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