Chicken and Leek Thatch

Serves: 4

680g (1½lb) Potatoes, peeled
450g (1lb) Leeks, washed and sliced
375g (12oz) Skinless Chicken Breast Fillets, cut into strips
295g (10.4oz) Tin Condensed Cream of Chicken Soup
225g (8oz) Back Bacon, de-rinded, cut into thin strips
150ml (¼ pint) Milk
1 Medium Onion, chopped
2 tbsp Oil
Salt and Freshly Ground Black Pepper

Pre-heat oven to 190°C: 375°F: Gas 5.
Leave the potatoes fairly large, parboil for about 10 minutes.
Drain and allow to cool.
Heat half of the oil in a saucepan.
Add the onion, fry gently for a few minutes to soften. without browning.
Remove from the saucepan and reserve.
Repeat with the leeks.
Remove from the saucepan and reserve.
Place the remaining oil in the saucepan, add the chicken and cook until sealed.
Add the bacon and continue cooking until lightly browned.
Add the leeks and soup. gradually add the milk stirring continuously, season to taste.
Pour the mixture into an ovenproof dish.
Grate the potato into a bowl, add the cooked onion, season to taste and mix well.
Spoon the potatoes over the top of the chicken mixture to cover completely.
Bake for 35-40 minutes until golden brown.

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Chicken and Leek Thatch

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