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).
- 400-500g leftover chicken meat
- 2-3 tbsp 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 it's usually just potato and a bit of butter/milk.)
- Preheat the oven to 200C.
- Cut up your chicken into bite-sized pieces.
- Heat a little butter or oil in a frying pan 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 ovenproof casserole dish and then top with the mashed potato.
- Place into the oven to simply heat through until piping hot and crusty on the top (approx 20 minutes).
You can make smaller ramekin-sized pies for individual portions and it freezes brilliantly.
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