This time of year we all love some homestyle, comfy eating….but that can be quick & healthy. I had some roast chicken leftover over & some mashed potato (I like mine as a sweet potato & potato combo), so I wanted to combine them into a one-pot wonder. You can use any left over meat of choice…or just pack it full of veggies & extra lentils!
1 leek, chopped
2 carrots, thinly sliced
1 onion, sliced
1 clove garlic, crushed
1 tsp thyme, extra to garnish
1.5C chicken stock
240g can chickpeas, drained
125g can corn kernels, drained
2C coarsely chopped leftover roast chicken (or any other meat)
3tsp cornflour, blended with 2Tbsp cold water
3C leftover mashed potato (I prefer a combo of sweet & normal)
Preheat oven to 200°C. Mix the onion, corn, garlic, leek, carrot, stock, thyme & chickpeas in a frying pan (which has a lid) over moderate heat & bring to the boil. Then simmer for 7-10mins till vegetables are tender.
Stir the cornflour & water into the pan mixture. Raise the heat to moderate & cook, stirring till slightly thickened. Stir in the chicken & remove from heat.
Transfer all to an ungreased 25cm baking dish. Cover with the potatoes & sprinkle with extra thyme.
Bake in oven uncovered for 15mins until slightly browned.
Serves 4, & you can add some extra greens on the side!