Start by washing and chopping the potatoes and boiling with the skin on.
Chop the chicken and fry it in a pan with a small splash of oil for around 10 minutes.
Slice the leeks and add to the pan and fry till softened then remove from the heat.
Make the cheese sauce by melting the butter in a pan.
Slowly mix in the flour and gently stir for 2 minutes.
Remove from the heat and gradually stir in the milk until the sauce is smooth and blended.
Then return to the heat to bring to the boil once it reaches boiling remove.
Transfer the leek and chicken mix to pan ovenproof dish.
Pour over the cheese sauce until the mixture is covered, but not swimming.
Season with salt and pepper
Prep time: 15 minutes
Cook time: 30 minutes
4 chicken breast fillets
2 large leeks
6 large potatoes
Salt and pepper
25g butter (Cheese sauce)
25g plain flour (Cheese sauce)
400ml milk (I use Skimmed) (Cheese sauce)
100g grated cheese