Chicken & Leek Bake Easy Peasy Style
Over a year ago
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Ingredients
- 1 Small Whole Chicken
- 2 Leeks
- 2 Large Carrots
- 2 Tins Condensed Chicken soup
- 4-5 large potatoes
- 40g Mature Cheddar
- To taste Knob of butter
Accompaniment
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Description
Half Chicken Pie and Half Cottage Pie!
Method
-
1
Wash chicken thoroughly under cold tap and wipe out with a kitchen towel.
Slice leeks - including end bits
Dice carrots - Leave skin on if you wish
Place whole chicken, leeks and carrots in a pan and cover with water. Bring to the boil and cover. Simmer until chicken is cooked according to weight.
Once chicken is cooked drain off water (or keep for stock)
Set aside cooked veg and chicken.
Peel potatoes, chop and boil in a pan of slightly salted water until cooked through.
Drain off water and mash with the knob of butter until smooth.
Remove skin off the chicken and pull of meat in pieces and put in an oven proof dish along with leeks and carrots. Cover the meat mixture with the condensed soup (do not water down)
Spoon over the mashed potato and fluff up with a fork.
Cover the topping in the grated cheddar and some roughly sliced leeks
Cook at the top of an oven 220 degrees for about 25 mins until golden brown.
Chef's Tips
You can use a chicken oxo to boil the chicken. You can also use any veg in the filling. Even put chopped onion in the mash along with some cheese! Its very versatile. Enjoy
Yes, even better to use left over chicken and save money!
This is a fabulous recipe. Presumably it will work as well with leftover chicken.