Creamy Cooked Chicken, Mushroom and Veg Hot Pot

Ingredients

• 5 g finely crushed garlic
• 5 g australian mustard
• 30 ml light sour cream
• 120 g corn kernels
• 20 g gluten free self raising flour
• 200 g roasted grilled or baked chicken
• 250 ml light milk
• 2 tsps olive oil
• 1 tsp ginger
• 100 g broccoli
• 150 g carrots
• 65 g celery
• 100 g mushrooms
• 130 g onions
• 1 cup water

Directions

1. Chop vegetables and chicken.
2. Heat pan. Add oil, mustard, garlic and ginger. Cook for a little while.
3. Add vegetables. Cook until al dente.
4. Mix sour cream, flour, water and light milk together. Add a little salt and pepper.
5. Pour wet mixture over cooked vegetable and cook until creamy. Stir often.
6. Add chicken and cook until heated.
7. Serve hot and enjoy.