I love me some winter comfort food! There is something wonderful about making a hearty pie or casserole and having the smells drift through the whole house. But comfort food doesn’t have to be unhealthy food. You can load it up with all sorts of different vegetables, which make it full of fibre, vitamins and minerals.
This recipe is a personal favourite because it’s a whole meal in one dish. You cook up each component in the frypan and fill up the baking dish bit by bit. Then when it goes in the oven you have time to tidy up all the bits and pieces (which is usually a lot when I cook – very messy). By the time it’s ready to come out of the oven, all you have to do is dish it up and enjoy! If you have leftovers, just whack the lid on and the dish can go straight in the fridge. No more clean up! (At least until tomorrow). So all there’s left to do is Netflix and chill.
Chicken and Corn Pot Pie
Ingredients
- oil, olive, spray
- 5 potato, large peeled and chopped into 2 cm chunks
- 20 g butter (2 tbsp)
- 500 g chicken, thigh diced
- 2 leek finely sliced
- 2 carrot finely chopped
- 2 cup corn, kernels, canned drained
- 1 stalk celery finely chopped
- 2 clove garlic crushed
- 250 g mushroom, common finely chopped
- 2 cup spinach, baby
- ¼ cup stock, chicken
- 1 cup milk, any
- 4 tsp mustard, wholegrain
- 2 tbsp flour, white, plain
- 2 tbsp cheese, parmesan
Instructions
- Preheat oven to 180° Celsius. Lightly grease a baking dish with spray oil.
- Place potatoes in a saucepan full of water and bring to the boil. Simmer for 15-20 minutes until the potatoes are soft.
- Meanwhile, in a non-stick pan over medium heat, cook the chicken until brown. Set aside in the greased baking dish.
- In the same pan add the leek, carrots, celery and corn. Cook for 5 minutes until the carrots have softened. Add the garlic, mushrooms and baby spinach and cook until spinach has wilted. Transfer to the baking dish with the chicken.
- In a bowl or jug, combine the stock, milk and mustard
- Melt 1 tbsp of the butter in the uncleaned pan and add the plain flour, stirring for 1 minute. Gradually add the milk mixture, stirring continuously for 5 minutes until the sauce thickens. Pour into the baking dish and stir through chicken and vegetables.
- Drain the potatoes and mash with the remaining butter. Spread the potato mash over the contents of the baking dish and sprinkle with parmesan cheese.
- Bake for 20 minutes, or until golden brown.
- Serve and enjoy!
