Creamy Chicken, Leek & Mushroom Potato Bake

Creamy, comforting and family-friendly. This is also a great way to stretch 450g of chicken breast into a substantial family dinner.

Serves: 4 | Cooking Time:

  • 450g organic chicken stir fry strips
  • 600g potatoes, thinly sliced
  • 1 leek, washed well and sliced
  • 200g brown mushrooms, sliced
  • Approx. 50g baby spinach
  • 2 cloves garlic, crushed*
  • 250ml cream*
  • ½ cup milk*
  • 1 tsp Dijon mustard*
  • ½ cup grated cheese*
  • 1 tbsp olive oil*
  • Salt and pepper*

*Pantry item

  1. Preheat oven to 190°C.
  2. Parboil the sliced potatoes for approximately 5 minutes, then drain.
  3. Heat the olive oil in a large frying pan. Add the leek and cook for 2–3 minutes.
  4. Add the mushrooms and garlic and cook until the mushrooms begin to soften.
  5. Add the chicken and cook briefly until lightly browned. It does not need to be completely cooked at this stage.
  6. Stir through the baby spinach until just wilted.
  7. In a jug, combine the cream, milk and Dijon mustard.
  8. Layer half the potatoes over the base of a baking dish.
  9. Add the chicken, leek and mushroom mixture and top with the remaining potatoes.
  10. Pour over the creamy mustard mixture and sprinkle with grated cheese.
  11. Cover and bake for 25 minutes.
  12. Remove the cover and bake for another 20–25 minutes, or until golden and bubbling and the chicken is completely cooked through.

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