Chicken and Leek Hotpot

A fab way to use up left over chicken!


Serves 4-6


Oven 200c


  • 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


  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.

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