Chicken leek and mushroom in creamy sauce.

Name: Chicken leek and mushroom in creamy sauce.
Cuisine: American
Ingredients: 350 ml chicken stock; 3 medium Leeks; 10 mushrooms or one small punnet; 1 a little boiled bacon. (optional); 2 medium carrots; 1 1/2 cup peas; 1 pepper to taste

Thesingingchef @cook_2998151

This is made with the chicken stock and the chicken from my stock recipe and can be used for pie or pasty filling, or served on spagetti or with rice and is approx 8 to 12 serving. Note I use chicken soup powder to thicken as they are basically corn flour milk powder and herbs. If you have any left over it can be kept and used in soup, recipe to follow.

Thesingingchef @cook_2998151

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Ingredients

350 mlchicken stock
3 mediumLeeks
10mushrooms or one small punnet
1a little boiled bacon. (optional)
2 mediumcarrots
1 1/2 cuppeas
1pepper to taste

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Steps

1

Cut leeks into 1 inch pieces and steam, leave firm but cooked.
2

Peel and dice carrots and steam with peas.
3

Fry mushrooms in a little oil in large frying pan or wok.
4

When mushrooms are almost cooked add chicken stock.
5

Add carrots and peas.
6

Thicken sauce (cream of chicken soup powder) or corn flour cream butter and herbs of choice. Pre mix soup powder or corn flour in a little water and then add as much as is needed.
7

When sauce is cooked through reduce heat and gently stir in chicken and leeks and (optional bacon)
8

Be gentle as chicken and leeks will break up. When everything is coated in sauce turn of heat and if having with pasta or rice serve but if using as pie filling cool and refrigerate.