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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, leek, and garlic in olive oil over medium heat until softened.
Add flour, crumble in the stock cube, and stir to combine, cooking for a few minutes longer.
Slowly add water, a little at a time, stirring constantly, until a thick sauce is formed.
Stir in mustard and nutmeg and season with black pepper.
Add all vegetables and cooked chicken to the sauce and simmer for 5 minutes.
Fill a greased baking dish with the sauce and top with potato slices, overlapping them slightly.
Brush potato slices with olive oil and season with black pepper.
Bake for 35 minutes until potatoes are golden and cooked through.
Serve and enjoy.
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Use any leftover vegetables you have on hand to make this dish more versatile.
For a crispier topping, you can sprinkle some grated cheese over the potatoes before baking.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just ensure they are cooked before adding to the sauce.
What can I use instead of wholegrain mustard?
You can substitute with Dijon mustard or omit it if you prefer.
How do I know when the potatoes are cooked?
The potatoes should be golden and tender when pierced with a fork.
Can I make this dish ahead of time?
Yes, you can prepare the dish and refrigerate it before baking. Bake it when ready to serve.
Is there a vegetarian version of this recipe?
Yes, simply omit the chicken and use vegetable stock instead of chicken stock.
