I love this recipe, and it is ideal for using up leftover chicken from a Sunday roast. It is easy and quick to assemble, and has a wonderful luxurious and unctuous texture. As the recipe uses cream rather than a traditional white sauce (made from a base of butter and flour) it is completely gluten free.
It is also packed full of veggies which saves time as it means you don’t necessarily need to cook extra vegetables (unless you want to of course).
You can make smaller ramekin sized ones for individual portions and it freezes brilliantly.
4-500g left over chicken meat
2-3 tablespoons wholegrain mustard
3 leeks
1 carrot
100g peas
100g sweetcorn
300ml double cream
800g mashed potato (I cheat and use ready made – just check the ingredients but its usually just potato and a bit of butter/milk)
Method
Pre heat the oven to 200.
Cut up your chicken into bite sized pieces.
Heat a little butter or oil in a frying or sauté pan and sweat your leeks gently until softened. Whilst doing this also cook your other vegetables (carrots, peas and sweetcorn) by placing in a pan and boiling until tender – drain and add to the leeks.
Next add in the wholegrain mustard, cream and the chicken and give everything a good stir.
Pile into an oven proof casserole dish and then top with the mashed potato.
Place into the oven to simply heat through until pipping hot and crusty on the top (approx 20 mins)
