Chicken and leek thatch

    1 hour

    A delicious warming meal for all. Layers of warming and creamy potatoes, chicken breast and leeks baked till bubbly.

    Wiltshire, England, UK
    11 people made this

    Serves: 4 

    • 750g potatoes, peeled
    • 2 tablespoons oil
    • 1 onion, chopped
    • 500g leeks, sliced
    • 375g skinless chicken breast fillets, cut into strips
    • 250g back bacon, cut into thin strips
    • 295g tin condensed cream of chicken soup
    • 150ml milk
    • salt and freshly ground black pepper

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 190 C / Gas 5.
    2. Leaving the potatoes fairly large, parboil them for about 10 minutes. Drain and leave to cool.
    3. Heat one spoon of the oil in a saucepan, add the onion and cook gently for 2-3 minutes, until soft. Remove from the pan and set aside.
    4. Heat the remaining oil in the saucepan, add the leek and cook for 3-4 minutes, until soft. Remove from the pan and set aside.
    5. Add the chicken to the pan and cook for 5 minutes, until sealed. Add the bacon and cook for another 5 minutes, until both the bacon and chicken are browned.
    6. Add the leeks and chicken soup to the saucepan. Gradually add the milk, stirring continuously until well blended into the soup. Pour this mixture into an ovenproof dish.
    7. Grate the potatoes into a bowl, add the cooked onion and combine. Spoon this mixture over the chicken so that it is completely covered. Place the dish in the preheated oven and cook for 35-40 minutes, until golden brown.

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    Reviews in English (2)


    A great dish when you want something similar to a chicken pie but without the pastry.  -  05 Jan 2015


    Nice recipe, would add herbs such as oregano, tarragon or just mixed herbs t give it a little more flavour.  -  30 Mar 2016