Cheddar Jalapeno Pot Pie with Chicken Finger Crust

Ingredients

• 1 tablespoon vegetable oil
• 2 ribs celery, small diced
• 2 small carrots, small diced
• 1 onion, diced
• 2 cloves garlic, minced
• ¼ teaspoon cayenne pepper
• 2 potatoes, peeled and large dice
• 2 cups chicken broth
• 3 cups frozen broccoli
• 1 cup frozen corn
• ½ cup cream
• 2 tablespoons cornstarch
• 2 cups grated cheddar cheese
• ½ cup packed, pickled jalapenos
• 900g frozen chicken fingers (pub style preferred)
• Salt and Pepper to taste

Directions

1. Place a heavy bottomed pot over medium heat. Add the oil, celery, carrots and onion. Cook for about 5 minutes until the vegetables are translucent. Stir in the garlic and cayenne and cook for another minute.
2. Add the potatoes and chicken broth. The broth should just cover the potatoes. Bring to a simmer and cook, uncovered for 8 minutes until the potatoes and tender.
3. Add the broccoli and corn, stir to combine. Cook until the broccoli and corn has thawed and is warmed through. Stir in the cream.
4. Whisk together the cornstarch with about 3 tablespoons of water until smooth. Pour the cornstarch slurry into the pot, bring to a simmer and cook for 2-3 minutes until thickened.
5. Add the cheddar cheese and stir until completely melted. Stir in the pickled jalapeños. Taste and season with salt and pepper.
6. Pour the vegetable pot pie mixture into a 9x13-inch casserole dish. This can be done the day before, cooled and covered in the refrigerator. Otherwise, allow the mixture to cool slightly.
7. Preheat the oven to 425°F (or the temperature according to the chicken finger package).
8. Remove the chicken fingers from the freezer. Lay them on top of the pot pie mixture, in an even layer.
9. Bake in the oven for 20-25 minutes until the chicken fingers are cooked through and the pot pie is bubbling around the edges.
10. Remove from the oven and cool for about 5 minutes before serving.