Ingredients :
3 tbsp butter or canola oil, divided
½ small onion, finely diced
2 large carrots, peeled and finely diced (about 2 cups)
1 stalk celery, finely diced (about ⅓-1/2 cup)
½ tsp minced garlic
1 tbsp Gold Medal all purpose flour
1½ cups Swanson chicken broth
1 cup frozen Bird’s Eye peas
2 cups cooked, chopped turkey
salt and pepper
½ tsp dried thyme
3 cups mashed potatoes
Instructions :
Heat oven to 375 degrees F (*but not if you are making ahead — see notes).
In a medium oven-safe skillet, melt 1 tbsp butter over medium-high heat (or add canola oil). Add onion, carrots and celery and cook, stirring, until tender (about 15-20 minutes). Add garlic and cook 1 minute.
Add one more tablespoon butter or canola oil to cooked vegetables. Add flour and stir until combined completely. Add broth, and cook and stir until broth is thickened.
Stir in peas and turkey until peas are warmed through. Season with salt and pepper to taste, and add thyme.
Top with mashed potatoes and dab with remaining butter or brush with 1 tbsp canola oil. Bake for 20 minutes, or until potatoes are heated through
