Ingredients:
8 slices whole wheat bread
2 tablespoons butter
1 onions, chopped
1/2 cup carrots, diced
1/2 cup celery, diced
1/2 cup sweet red peppers, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 1/2 cups chicken stock or 1 1/2 cups turkey broth
1 cup milk ( I use 2%)
1 tablespoon wine vinegar
2 cups cooked chicken, cubed or 2 cups cooked turkey
1 cup frozen peas
Directions:
Cut crusts off bread.
Using a rolling pin, roll each slice to 1/4 inch thickness.
Fit each into lightly greased 6 oz custard cup or jumbo muffin pan.
Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes.
Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes.
Add flour; cook, stirring constantly, for 1 minute.
Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes.
Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes.
Spoon into toast cups just before serving.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.