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Cook
35m
Cook
35m
Ingredients
Method
Nutrition
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Step 1
Peel and thinly slice the potatoes, boil these for 5 minutes in a large pan and drain.
1 kg White potatoes
Step 2
Meanwhile, wash and slice the leeks.
2 Leeks
Step 3
Heat a knob of butter in a large frying pan and add the leeks along with the garlic and mix well and stir fry for around 5 minutes.
3-4 Garlic gloves
Step 4
Once the leeks have softened add the flour and crumble in the stock cube, mix well with the leeks then gradually add the milk stirring constantly, then add the single cream along with the Parmesan and stir it in until the Parmesan has melted and it comes to a gentle simmer.
1 tbsp Plain flour
1 Chicken stock cube
300 ml Semi skimmed milk
150 ml Single cream along
40 g Grated Parmesan cheese
Step 5
Add the shredded chicken and mix again. Remove the pan from the heat.
500 g Shredded chicken
Step 6
In a large baking dish spoon a little of the leeks and chicken mixture into the bottom and use the back of a large spoon to spread it across.
Step 7
Then add a layer of potatoes, followed by a generous amount of the chicken and leek filling and spread it over the potatoes.
Step 8
Repeat this process twice more then top with the grated cheddar cheese.
70 g Grated cheddar cheese
Step 9
Bake in the oven for 30 minutes until golden and serve.
For
5
M
I
1
kg
White potatoes, I like to use Maris Piper potatoes
2
Leeks
3-4
Garlic gloves, diced or two heaped tsps pre chopped garlic
500
g
Shredded chicken, around, I cooked three breasts, but leftover roast chicken would work really well
1
tbsp
Plain flour
1
Chicken stock cube
300
ml
Semi skimmed milk
150
ml
Single cream along
40
g
Grated Parmesan cheese
70
g
Grated cheddar cheese
Per Serving
Calories
569kcal
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