Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon salted butter
  • 1 ½ cup chopped leek, white and pale green part only
  • 1 tablespoon all-purpose flour
  • ¾ cup chicken stock or reduced sodium chicken broth 
  • ¼ cup heavy cream
  • 3 cups cooked, shredded cooked chicken, turkey, or rotisserie chicken
  • 1 cup frozen corn kernels, thawed
  • 1 tablespoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 cups leftover mashed potatoes

Instruction

  • Preheat oven to 350 degrees F.
  • Heat butter in a 9-inch cast-iron skillet or stove-to-oven casserole over medium high heat. Add leek and cook, stirring often until softened and starting to brown, 3 to 5 minutes.
  • Sprinkle flour over the leeks and stir to coat. Stir in stock (or broth) followed by cream and bring to a simmer. Reduce heat to medium-low to maintain a simmer and cook, stirring often until the sauce is thick, about 5 minutes. Stir chicken, corn, parsley, salt and pepper into the leek mixture, and remove from the heat.
  • Layer the corn on top of the chicken. Top with the mashed potatoes.
  • Bake until the potatoes are starting to brown and heated through and the sauce is bubbling, 30 to 40 minutes. Serve hot.