2 ready roasted chicken breasts, skin removed and cut into chunks
2 thick slices ham, chopped
175g each frozen sweetcorn and frozen peas
Make it with fish
Replace the cooked chicken breast and ham
300g/10oz skinned smoked haddock or
any firm-fleshed white fish. Cut the fish into
chunks and add at the same time as the peas
and sweetcorn. Sprinkle over a handful of
chopped fresh herbs to serve.
Heat the oil in a large pan and fry the leeks
over a low heat for 3 mins until softened.
Stir in the potatoes and flour, then slowly blend
in the milk, stirring with a wooden spoon. Bring
to the boil and simmer, uncovered, for 10-12 mins
until the potatoes are soft.
Add the chicken, ham, sweetcorn and peas,
then stir over a medium heat for 5 mins or until
hot and bubbling. Season to taste and serve
with crusty bread.