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Ingredients
Method
- 1 tbsp olive oil
- 500g chicken thighs, meat chopped into bite-sized pieces
- 100g chopped bacon
- 2 sliced leeks
- 1 tbsp flour
- 250ml chicken stock
- 2 tbsp heavy cream
- 800g pre-made mashed potatoes
- Handful of chopped parsley
- 50g grated cheese
- Heat the oil in a shallow casserole dish and cook the bacon and chicken until golden. Tip in the leeks and cook for 3 mins or until softened, then sprinkle in the flour and stir well. Gradually add the stock and simmer for 5 mins, or until the chicken pieces are cooked through and the sauce has thickened.
- Preheat the grill to high. Stir the cream into the chicken and leek mixture, season well, and pour the mixture into a baking dish. Stir the parsley and cheese into the mashed potatoes and spoon it evenly over the top of the chicken mixture. Place under the grill for a few minutes - you want the top crisp and golden - and then serve with your choice of greens.
20 mins
4 serving
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