Chicken and Leek Thatch Serves: 4 750 g (1½lb) potatoes, peeled 2 tablespoons oil 1 medium-size onion, chopped 500g (1lb) leeks, washed and sliced 375g (12oz) skinless chicken breast fillets, cut into strips 250g (8oz) back bacon, derinded and cut into thin strips 295g (10.4oz) can condensed cream of chicken soup 150ml (¼ pint) milk salt and freshly ground black pepper Preheat the oven to 190°C/375°F/Gas Mark 5. Leaving the potatoes fairly large, parboil for about 10 minutes. Drain and leave to cool. Heat 1 tablespoon of the oil in a saucepan, add the onion and cook gently for 2-3 minutes until soft. Remove from the pan. Heat the remaining oil in the saucepan, add the leek and cook for 3-4 minutes until soft, remove from the pan. Add the chicken to the pan and cook for 5 minutes until sealed. Add the bacon and cook for a further 5 minutes until both the bacon and chicken are browned. Add the leeks and chicken soup to the saucepan. Gradually add the milk stirring continuously until well blended into the soup. Pour into an ovenproof dish. Grate the potato into a bowl, add the cooked onion and mix well. Spoon on top of the chicken mixture to cover completely. Place into the preheated oven and cook for 35-40 minutes until golden brown. Back To Recipe Index. Back To My Main Page.