Ingredients
400g boneless, skinless chicken, diced
1 tbsp oil
2 leeks, sliced
200ml cider
1 tbsp wholegrain mustard
200ml double cream
½ stock pot
700g potatoes, peeled and finely sliced
100g cheddar, grated

Method
Heat the oven to 180c.

Put the potatoes into a cleaned carrier and cook for 5 minutes.

Heat the oil in a frying pan and fry the chicken over a medium heat until golden. Transfer to a plate.

Add the leeks to the pan with a touch more oil or a touch of butter, if needed. Cook until soft and cooked through but without colour. This should only take a few minutes.

Add the cider, mustard, stock pot and 3/4 of cream and stir. Cook for 2-3 minutes once bubbling to thicken the sauce.

Stir the chicken back in the pan, along with any juices and put it all into an oven dish.

Arrange the potato slices on top of the filling, sprinkle aromat or salt and pepper between the 2 or 3 layers and then top with the remaining cream, sprinkle with the grated cheese.

Cook for 30-40 minutes until bubbling and golden.