Mashed Potato Topped Chicken Pot Pie - cooking recipe

Ingredients

4 tablespoons butter
2 tablespoons bacon grease
2 chicken bouillon cubes
2 chicken breasts
1 1/2 cups water
3/4 cup milk
2 cups mashed potatoes
1 egg
2 medium carrots, sliced
1 medium potato, cubed
1 medium onion, diced
1/2 cup green beans (leftovers)
1/2 cup peas (leftovers)
1/2 cup flour (approx)
salt and pepper
season salt

Preparation

Saute med potato and carrot in bacon grease until slightly softened but not cooked through.
Add onion, cook until soft.
Dissolve bullion in 1 1/2 cup water and add to veggies.
Add any leftover veggies.
Saute cubed chicken, add to veggie/broth mix.
Keep mixture on low heat.
In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste)
Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce.
Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat.
In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste.
Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole.
Spread mashed potato mixture evenly on top, potatoes can be cold.
Place on foil lined baking sheet and bake for 20-25 minutes at 425\u00b0F until tops are golden brown.