INGREDIENTS
8 steamed mini chicken fillets shredded or leftover chicken
leeks or spring onions sliced thinly
100g chopped carrots
100g celery stalks cut in half length ways and sliced
1 punnet portabellini baby mushrooms thinly sliced
fresh minced garlic cloves
100g shelled fresh peas steamed
butter to fry veggies
veggie seasoning
cracked black pepper
1 cup chicken stock
250ml sour cream
80ml pouring cream
1 tbls Dijon mustard
½ cup grated white cheddar
METHOD
Sauté all the vegetables and garlic excepting the mushrooms in a little butter in a pot for a few minutes. Add the seasoning and pepper. Sauté for a few minutes. Add the stock and cook until the vegetables are tender. Turn the heat to high until only a little liquid remains. Turn the stove down to a medium heat and add the mushrooms. When the mushrooms are cooked and there is no more liquid add the creams and mustard. Mix well and simmer for a few minutes on a low heat. Add the chicken and the cheese. Remove from the hot plate.
