Roast some chicken on a Sunday or Monday night and use it for this recipe on Tuesday. For more recipes that you can make for the rest of the week with that chicken, see here.
Save back two baby potatoes from the pot roast for a crisp, golden pie topping and there’s no need for pastry. Serve with a watercress or green leaf salad.
What You Need
1 tbsp butter
6 baby leeks, sliced and washed very well
1 tbsp flour
200ml hot chicken stock
200g chopped cooked chicken, white or brown meat
10g chives, finely chopped
1 tbsp Dijon mustard
Sea salt flakes and freshly ground black pepper
For the topping:
2 baby potatoes, thinly sliced
1/4 tsp olive oil
Method
Preheat oven to 180°C. Heat the butter in a medium pot over medium heat. When foaming, sauté leeks until softened but without colour. Add flour; cook for one minute, stirring – until it smells biscuity. Gradually whisk in chicken stock, stirring constantly to form a sauce, then boil for two minutes. Stir through chicken, chives, mustard and season. Spoon into oven-proof ramekins or cups. Toss potato slices with oil and season, layer on top of the chicken filling and bake for 30 minutes or until crisp and golden – if necessary, grill for a few minutes.
Serves 2. Per 545g serving: 1839kJ, 10g fat (4.5g sat), 360mg sodium, 59g carbs, 8g fibre, 15g sugars, 28g protein.
Tip: Any gravy leftover from the pot roast makes a delicious pie sauce. Instead of the chicken broth, heat 100ml leftover gravy (strained) with 100ml milk and make the sauce as above.