1. Preheat the oven to 350°F Heat the oil in a large pan. Fry the chicken for 5 mins or until browned. 2. Add the leek and fry for a further 5 minutes. 3. Add half the butter to the pan and allow it to melt. Sprinkle the flour over and stir in the milk. 4. Cook over a low heat until thickened then stir in the mustard. 5. Add the diced carrot with the mushrooms and season to taste. 6. Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices. Spoon one third of the chicken mixture over. Cover with another layer of potatoes. 7. Repeat layering, finishing with a layer of poatoes. Dot with the remaining butter. 8. Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time. 9. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
