I made up this dish the other day to try and make a meal for us out of some leftover roast chicken and half a leek forgotten in the veggie drawer of the fridge. It turned out delicious.
Leftover roast chicken and leek in a creamy sauce with golden potatoes
Leftover roast chicken, shredded
1/2 a leek, sliced
1/2 tub of double cream
2 to 3 tablespoons of lekk and chicken soup powder (I used the Knorr one)
Start by boiling the potatoes with their skin on, add a pinch of salt to the boiling water. When cooked through, peel the potatoes and let them cool.
Meanwhile pour a little olive oil into a pan and add the sliced leek. Cook for a few minutes until soft, add the chicken and cook for a few minutes over a low heat.
Remove the chicken and leek from the pan on to a plate and set aside. Add half a tub of double cream to the pan and mix in the leek and chicken soup powder. Keep stirring over a low heat until it thickens. Add the chicken and leek and mix well, add a pinch of salt if needed. Remove from the heat.
Cut the boiled potatoes in half and fry them until slightly golden in colour. Serve with the chicken and the leek.