← All recipes Soft & gentle comfort
Chicken and leek potato bake
Tender chicken and soft leeks in a creamy sauce, topped with sliced potato and baked until golden. Moist, gentle and comforting - and it freezes well too.
Photo coming soon
Serves: 4Time: 45 min Freezes well
Soft & moistProtein-containingFreezer-friendly
Ingredients
4 servings
- 1 tbsp olive oil
- 2 leeks (sliced)
- 3 chicken breasts (diced)
- 300 ml chicken stock (from 1 stock cube)
- 150 ml single cream (or milk)
- 600 g potatoes (peeled and thinly sliced)
- salt and black pepper (to taste)
Add to shopping list
Method
- 1Warm the oil in a pan and cook the leeks gently for about 5 minutes until soft.
- 2Add the chicken and cook for a few minutes until sealed, then pour in the stock and cream.
- 3Simmer for 5 minutes, season, then spoon into an ovenproof dish.
- 4Layer the sliced potatoes over the top and brush lightly with a little oil.
- 5Bake at 200C (fan 180C) for 30 minutes until the potatoes are tender and golden.
Freezing: cool fully, then freeze in portions for up to 3 months. Defrost and reheat until piping hot.
Par-boiling the potato slices for 5 minutes first helps them soften evenly.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.