Chicken Pot Pie

2 Tbsp olive oil
1/2 lb mushrooms, quartered
2 leeks or onions, trimmed and chopped
1 c diced carrots
1/3 c flour
2 c chicken stock
1 Tbsp chopped fresh thyme, or 1/2 tsp dried
1/4 tsp hot red pepper sauce (I used red pepper flakes)
1/2 tsp pepper
salt to taste
4 cup diced cooked chicken breasts
1/2 c fresh or frozen corn nibblets
1 c fresh or frozen peas
1/4 c diced pimento or roasted sweet red pepper

Cheddar Mashed Potato Topping:
2 lb baking potatoes, peeled & c in 2" pieces
3/4 c milk, hot
1/4 tsp pepper
salt to taste
3/4 c grated light cheddar cheese
1 tsp paprika

1. Heat oil in large saucepan. Add mushrooms, leeks & carrots. cook for a few minutes. Sprinkle with flour. Cook gently for 5 min, but do not brown.
2. Whisk in stock and bring to boil. Reduce heat and add thyme, hot pepper sauce, pepper & salt. Simmer gently for 10 minutes, stirring occasionally.
3. Stir in chicken, corn, peas and pimento. Taste and adjust seasonings if necessary.
4. To make topping, cook potatoes in large pot of boil water until tender. Drain well and pat dry. Mash. Beat in milk, pepper, salt & cheese. Taste and adjust seasonings if necessary. Add more milk if necessary so you can spread the potatoes.
5. Lightly oil 3 qt/3 L casserole dish. Spoon chicken mixture into dish. Spoon potato mixture over chicken and sprinkle with paprika.
6. Bake 400 for 30-35 min until hot & bubbly.

8-10 servings.
Per serving:
calories 333
g carbohydrate 32
g fibre 3
g total fat 9
g saturated fat 3
g protein 31
mg cholesterol 68
mg sodium 184
mg potassium 735

From the cookbook: Bonnie Stern, Simply HeartSmart Cooking