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
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).