Sarah Pound’s cheesy chicken, leek and potato bake. Photograph: Sarah Pound View image in fullscreen Sarah Pound’s cheesy chicken, leek and potato bake. Photograph: Sarah Pound Australian food and drink Sarah Pound’s creamy, comforting store-bought roast chicken recipes Using a bachelor’s handbag as a shortcut, the cookbook author shares a cheesy chicken and leek potato bake, a chicken and bacon pie and a rich baked pasta
Prefer the Guardian on Google A store-bought roast chicken is one of my favourite shortcuts because it’s ready to be shredded and made into something new. These three recipes are perfect examples. No cooked chook? As a rough guide, two to three cups of shredded cooked chicken is equivalent to two large chicken breasts or four to six chicken thighs, depending on size.
Comforting and creamy, this simple and delicious traybake comes with a warning: be very careful not to eat the whole damn thing in one sitting.
1kg baby potatoes 2 tbsp extra-virgin olive oil 1 tbsp unsalted butter 1 large leek , white part only, trimmed, halved lengthways and finely sliced 3 garlic cloves , crushed 1 tbsp plain flour 1 tsp chicken stock powder mixed with 80ml water 250ml full-cream milk 150ml thickened cream 525g cooked shredded chicken 50g freshly grated parmesan 125g freshly grated tasty cheese , plus extra for topping Salt flakes and black pepper Crisp green salad or steamed greens , to serve
Bring a large saucepan of salted water to the boil. Add the potatoes and cook for 10–12 minutes, until just tender when pierced with a knife. Drain and allow to cool slightly. Once cool enough to handle, slice into thin rounds and set aside.
Meanwhile, make the creamy chicken filling. Heat the olive oil and butter in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for four to five minutes, until softened. Add the garlic and cook for a further minute, until fragrant. Stir in the flour and cook for a minute, then pour in the chicken stock and cook, stirring, for two or three minutes. Slowly whisk in the milk and cream until smooth. Simmer for three or four minutes, until thickened. Add the chicken and cheeses and stir until the cheeses have melted and the sauce is creamy. Season well with salt and pepper.
Preheat the oven to 200C fan. Grease a 25cm × 20cm baking dish.
Spread half the chicken filling over the base of the dish, then follow with a layer of potato slices. Season lightly with salt and pepper. Repeat with the remaining chicken filling and potato slices.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil, scatter the extra tasty cheese over the chicken and potato filling. Increase the oven temperature to 220C fan – or turn on the grill – and return the dish to the oven for 10–15 minutes, until the top is golden and bubbling. Allow to rest for five minutes before serving. This is perfect with a salad or steamed greens on the side.
View image in fullscreen Golden, puffed and crisp: Sarah Pound’s creamy chicken and bacon pie. Photograph: Sarah Pound With golden puff pastry on top and a rich and savoury filling underneath, this pie comes together easily, and you still get that homely feel.
1 frozen shortcrust pastry sheet , thawed (optional, for the base) 1 frozen puff pastry sheet , thawed 1 egg , whisked, for egg wash
1 tbsp extra-virgin olive oil 3 bacon rashers , chopped 1 leek , white part only, finely sliced 2 garlic cloves , finely chopped 2 celery stalks , finely chop…