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Ingredients
- 8 slices whole wheat bread
- 2 tbsp (30 mL) butter
- 1 onion, chopped
- 1/2 cup (125 mL) diced carrots
- 1/2 cup (125 mL) diced celery
- 1/2 cup (125 mL) diced sweet red peppers
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) pepper
- 1/4 cup (60 mL) all-purpose flour
- 1-1/2 cups (375 mL) chicken stock or turkey stock
- 1 cup (250 mL) milk
- 1 tbsp (15 mL) wine vinegar
- 2 cups (500 mL) cooked chickens or turkey, cubed
- 1 cup (250 mL) frozen peas
Preparation
Step 1
Cut crusts off bread. Using rolling pin, roll each slice to 1/4-inch (5 mm) thickness. Fit each into lightly greased 6-oz (175 mL) custard cup or jumbo muffin pan. Bake in centre of 375°F (190°C) oven until golden brown, about 8 minutes.
Meanwhile, in large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, thyme and pepper, stirring occasionally, until onion is softened, about 2 minutes. Add flour; cook, stirring, for 1 minute.
Whisk in stock, milk and vinegar; cook, whisking often, until thickened enough to coat back of spoon, about 10 minutes.
Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes. To serve, ladle into toast cups.