Chicken and Leek Casserole

Today’s high was 2 degrees in North Canterbury. This called for two things; a roaring fire and hot chicken casserole for dinner. I love using up scraps and making our meals stretch further. This delicious and simple casserole uses half a roast chicken, so would be great to either use up leftovers (be sure to keep the pan juices though!) or make a double batch for the freezer. It is a favourite in our household and is always a hit for both young and old.

Gluten, dairy, refined sugar, egg free.


Approximately 1/2 a cooked chicken, shredded 1 cup pan juices + chicken stock or broth (if you don’t have any on hand, or you have just cooked the chicken just use the pan juices, water and 1 tsp tamari soy sauce or extra milk)

1 cup almond milk / rice milk

2 Tbs brown rice flour / other gluten free flour

1 leek, cut finely A bunch of fresh or dried thyme

1 cup frozen baby peas 1/2 cup gluten free breadcrumbs (we made breadcrumbs out of buckwheat sourdough, but any bread or even almond meal would work)

Salt and white pepper

2 Tbs olive oil Water


Preheat oven to 180 degrees.

1. Cook leek in a pan with 1 Tbs olive oil and a small amount of water. Keep adding a little water (1 – 2 Tbs at a time) to soften well and prevent burning. Add salt, white pepper and thyme.

2. While leeks are cooking, combine chicken broth, almond milk and brown rice flour in a pot and whisk over a low heat to thicken. Cook until you reach a gravy consistency (add 1/2 Tbs extra if required).

3. Combine breadcrumbs with 1 Tbs olive oil.

4. Combine chicken, leeks, peas and gravy in a casserole dish and top with breadcrumb mixture.

5. Cook for 25 minutes or until topping is golden brown.


x Aunty Bee



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