Chicken, leek and corn pot pie

I’ve been feeling a little down on winter foods lately, so it has been great to go back through my old recipes and remind myself of the recipes I love that, that make the most of the winter vegetables, and give you that cozy, comfort food vibe. This is definitely one of those recipes and I need to make it again soon!

Leeks are a great source of vitamin A, a good source of vitamin C, K and B6, as well as containing iron and manganese. They are from the onion family and like onions, have been shown to offer protection against oxidative stress and cancers as well as cardiovascular disease. They can help boost your immune system, help your eyesight, lower blood pressure, and are a good source of fibre which is great for our digestive system. Plus they taste great!

Ingredients

1 Tbsp butter, ghee or alternative
2 cloves garlic, crushed
1 large leek, sliced lengthwise then chopped
1 carrot, grated
1C frozen corn
½ tsp dried tarragon
½ tsp wholegrain mustard
¼ C flour (gluten free flour works too)
1 ½ C chicken stock (check for dairy free or gluten free if necessary)
Salt and pepper to taste      
500g chicken breast, cooked and shredded
30g grated tasty cheese (or dairy free cheese alternative)
1C mashed potato (you can add in or sub with mashed cauliflower to make it lower carb if you want)

Method

Preheat oven to 200°C.
Melt butter in a medium sized pot. Add garlic, leek, carrot and corn. Cook on low heat covered until the vegetables are soft but not browned.
Add tarragon, mustard and stir.
Add flour, stir and cook for 2 minutes. Slowly add chicken stock, stirring until it has thickened. Season with salt and pepper. Set aside to cool.
Add chicken and stir through.
Spoon your filling mixture into pie dish and top with mashed potato and a sprinkling of cheese.
Bake for 40 minutes until potato is golden.

Remove from oven and allow to set for 15 minutes. Serve with steamed green vegetables on the side.