This recipe serves 4.\r\n\r\nFilling:\r\n\r\n1 lb boneless skinless chicken breasts or boneless skinless chicken thighs \r\n2 cups chicken stock \r\n2 cups button mushrooms, quartered \r\n1 onion, chopped \r\n2 carrots, chopped \r\n2 cloves garlic, smashed \r\n2 bay leaves \r\n1/4 teaspoon salt \r\n1/4 teaspoon pepper \r\n1 pinch nutmeg \r\n1 cup frozen peas \r\n1 teaspoon Dijon mustard \r\n1/2 teaspoon lemon juice \r\n1/2 cup all-purpose flour \r\n\r\nTopping: \r\n6 yukon gold potatoes \r\n1/2 cup milk \r\n1/2 cup cream cheese (light) \r\n2 tablespoons butter \r\n1/2 teaspoon salt \r\n1/2 teaspoon pepper \r\n\r\nTopping: Peel potatoes and cut into 1/2 inch chunks. In a large saucepan of boiling salted water, cover and cook potatoes until tender, 15 minutes; drain and return to pot. Add milk, cheese, butter, salt and pepper; mash until smooth, set aside. \r\n\r\nCut chicken into 1/2 inch chunks. In a separate large saucepan, bring stock to boil. 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. Stir in peas, mustard and lemon juice. \r\n\r\nIn a small bowl, whisk flour with 1/3 cup cold water; whisk into stock mixture and bring to boil. Reduce heat and cook, stirring often, until thick enough to coat back of spoon, about 5 minutes. Combine chicken/veggie mixture with stock mixture. \r\nSpoon into 4 2 cup oven proof dishes, then spoon or pipe potato mixture over top. \r\n\r\nCover and bake in 400f degree toaster oven until hot, 20 minutes. \r\nUncover and broil until golden, 3 minutes.

Thanks for the recipe. This looks really good! I have always wondered how to make those things... I usually just buy frozen ones at the grocery store but I think I will start making them now.

This sounds good. I am going to have to give it a try and see how it works out. Nice to see people thinking outside of the box...errr... toaster oven! :lol: