Creamy chicken & leeks

Contains pork – recipe is for non-Muslims only
This creamy, comforting combination is the perfect topping for baked spuds

  • Prep:10 mins
    Cook:20 mins
    Ready in 30 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 384
  • fat 20g
  • saturates 7g
  • carbs 10g
  • sugars 4g
  • fibre 3g
  • protein 42g
  • salt 1.75g


  • 1 tbsp olive oil
  • 3 rashers unsmoked streaky bacon, chopped
  • 2 skinless boneless chicken breasts, cut into strips
  • 2 leeks, sliced into thin rounds
  • 1 tbsp plain flour
  • 300ml chicken stock
  • 1 tbsp wholegrain mustard
  • 2 tbsp crème fraîche


  1. Heat the oil in a large saucepan and fry the bacon for 2 mins. Add the chicken, then cook with the bacon for a further 2-3 mins, until the pieces begin to turn golden. Tip in the leeks and cook gently for 10 mins until wilted and tender.

  2. Stir through the flour and gradually add the stock, stirring constantly. Add the wholegrain mustard and crème fraîche, stir again, then simmer gently for 5 mins until the sauce is slightly thickened and creamy. Serve on top of baked jacket potatoes.

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