Chicken and Leek Hotpot

Published on in dinners

A fab way to use up left over chicken!

 

Serves 4-6

 

Oven 200c

Ingredients

  • 1tbsp oil

     

  • 500g left over chicken (or there abouts)

     

  • 3 large leeks, sliced

     

  • 1tbsp flour

     

  • ½ tarragon bulb, sliced

     

  • 4 large boiled potatoes

     

  • 1/2tsp dried tarragon

     

  • Chicken stock

     

  • Milk

Directions

  1. Fry the leeks and fresh tarragon until soft. Stir in the flour.
  2. Add stock and a little milk until the mixture is dropping smoothly off the spoon.
  3. Add chicken and dried tarragon, stir well, put into a casserole dish.
  4. Slice the potatoes. Arrange the potatoes on top in layers, seasoning as you go. Brush with oil. Pop in the oven for 20minutes. Serve with salad.

Comments are closed.