THIS IS ONE OF MY FAVOURITE DISHES.
I can eat this for breakfast. I can eat this for lunch. I can eat this for dinner. I can eat Chicken and Leek Pot Pie with a side of Chicken and Leek Pot Pie. I'm not joking!
This is one of Stephen's original recipes, and though I'm sure there are thousands of different variations out there, I felt I had to share because it's my ultimate comfort food (Stephen made it for me when I hurt my shoulder). The mild, mellow flavour of the leek compliments the tender chicken perfectly, and both of these elements are brought together with the thick, comforting, fragrant sauce and silky smooth creamed potato. The corn and peas bring a bit of variation to the texture of the dish. On the whole, this dish is full of comforting, familiar flavours that really work together.
So please, when a non-vegan/vegetarian friend or family member is sick, tired, or heartbroken, make this dish for them, and watch the almost rabid eating and mood-lifting commence.
Chicken and Leek Pot Pie
750g potatoes, peeled and chopped
125mL cream or milk
1 leek, trimmed, halved length ways, thinly sliced
500g chicken breast, chopped into 2-3cm pieces
375mL chicken stock
2 tsp cornflour
145g frozen (or fresh) corn kernels and baby peas
Grated cheddar cheese, to taste
1. Boil the chopped potatoes in lightly salted water until tender. Drain and mash, adding 80mL cream or milk until smooth and creamy. Meanwhile, heat oil over a medium-high heat, add the leek and chicken and cook for 5 minutes, stirring often. Add stock, reduce heat and simmer for 10 minutes.
2. Add 1 tsp of cornflour to the mixture and stir until sauce thickens (add a little more cornflour if still watery). Stir in corn and peas, then the remainder of the cream. Simmer for 2 minutes, then take off the heat and season with salt and pepper.
3. Transfer chicken mixture to a baking dish or casserole dish and top with mashed potato and cheese. Heat under a grill until cheese is melted and golden.
Serves 4 sad, hungry people. :)