Chicken, Leek and Bacon Jacket Potato
Chicken, Leek and Bacon Jacket Potato



  • 1 tbsp olive oil
  • 3 rashers streaky bacon, chopped
  • 2 chicken breasts, cut into strips
  • 2 leeks, sliced
  • 300ml chicken stock
  • 1 tbsp wholegrain mustard
  • 2 tbsp crème fraîche
  • 1 tbsp flour
  • Baked potatoes or pasta, to serve
  • Heat the oil in a saucepan and fry the bacon bits for 2 mins. Add the chicken, cook for 3 mins, then tip in the leeks and cook for 10 mins more. Stir through the flour and slowly add the stock, stirring all the time.
  • Add the mustard and cream, then simmer gently for about 5 mins until everything is thickened and creamy. Season well, then serve on a jacket potato or with some pasta.
20 mins
2 serving

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