Chicken, leek and mushroom petit pots with a cheesy, creamy cauliflower topping

Serves 2
I actually made this up as I went along and it was as delicious as it looks.  I had some left-over roasted chicken, about 450g, from the spatchcock chicken I made for my Cook at Home with Tonya YouTube video series. It will be launched as soon as I can get it uploaded into my YouTube. Such is the nature of my internet in Covid-19 times! No NBN here yet!
You will find the cheesy cauliflower in my  Cook at Home Tonya YouTube series.  It is a topping I use for many ‘pies’ and also as a replacement for creamy mashed potatoes. With the vegetable accompaniments, this dinner has at least 10 – 12 more vegetables
So, I used about half a roasted size 10 chicken, say 400 – 450g cooked chicken, breasts, thighs, legs, shredded and chopped.

Preheat the oven to 180℃.
For the chicken petit pots: remove the cooked chicken from the bones; shred and chop into small dice.
Prepare the vegetables. Put the chopped leek and onion into a medium-sized pot with about half the butter and olive oil, bring to medium heat and cook, stirring from time to time, for about 10 minutes.  At this stage the onions and leeks will be caramelised and golden; do not brown. Turn the heat down if they are colouring too deeply. Add the garlic and celery and cook for a minute or two.  Remove from the pot and set aside with the chicken.
Add the remaining butter and olive oil to the pot, turn up the heat and when sizzling and cook the mushrooms in two batches under a lovely golden, caramelised colour.  Add to the onion mixture.
Mix the shredded chicken, onions and mushrooms together; season with sea salt and cracked pepper to your taste. If the mixture looks a little dry, add some cream until a nice consistency. Spoon into the petit pots or souffle dishes, leaving about 2cm, for the cauliflower cheese.
To make the cheesy cauliflower topping: steam the cauliflower in the steamer.   Remove to a bowl suitable to puree with the stick blender.  Add the butter, cream cheese, grated cheddar and blitz while slowly adding the cream until you have the consistency of mashed potatoes.  Seas with sea salt and cracked pepper.
Spoon over the chicken and smooth the tops.  Add some more grated cheddar cheese to the tops. Place on a baking tray and cook for 20 – 25 minutes until the cheese on top is golden and melted.
I served this chicken and leek petit pot with my wok-tossed vegetables which I do in extra virgin olive oil and butter, such vegetables as spring onions, kale, Chinese cabbage, green beans, sugar snap peas, snow peas, broccoli, Brussel sprouts, zucchini noodles, spinach, bok choy, shredded lettuce, rocket, sorrel, parsley and chives.