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  • 30 g butter
  • 250 g leek, sliced
  • 40 g flour
  • 450 ml chicken stock
  • 50 ml double cream
  • 1 tbsp tarragon, chopped
  • 3 tbsp sweetcorn
  • 225 g carrots, peeled & sliced
  • 2 large chicken breasts, sliced into strips
  • 2 large potatoes, peeled & sliced into cubes
  • 50 g Parmesan, grated
  • 1 tbsp olive oil


  1. Pre heat the oven to 200 C fan / 400F
  2. Melt the butter in a saucepan, add the leeks and stir over the heat until the leeks are soft. Add the flour , then blend in the stock and cream and  stir until thickened. Add the tarragon and sweetcorn and season well
  3. Heat 1 tablespoon of oil a frying pan until hot. Add the chicken and quickly brown until the chicken is nearly cooked, set aside.
  4. Cook the carrots in a pan of boiling water for 10 minutes, drain then add to the sauce with the chicken. Spoon into a small ovenproof dish.
  5. Boil the potatoes in boiling salted water for 5 minutes. Drain and toss in the oil. Arrange on top if the mixture and sprinkle with the cheese.
  6. Bake for 25-30 minutes until golden on top and cooked through.
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