INGREDIENTS
8 steamed mini chicken fillets shredded
leeks or spring onions sliced thinly
100g chopped carrots
100g celery stalks cut in half length ways and sliced
1 small punnet baby mushrooms thinly sliced
fresh minced garlic cloves
100g shelled fresh peas
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 with the lid on until the vegetables are cooked according to liking. Remove the lid and cook on high to remove all the liquid. Turn the stove down to a medium heat and add the mushrooms. When the mushrooms are cooked add the creams and mustard. Mix well and simmer for a few minutes. Add the chicken and the cheese. Remove from the hot plate.
