|4 chicken breasts|
|900g / 2lb potatoes (old not new) for the bake|
|1 medium potato (for the topping)|
|1 medium sized carrot|
|230g / 8oz of small button mushrooms|
|1 medium leek|
|1 teaspoon of wholegrain mustard|
|25g / 1 oz of flour (plain or self-raising)|
|500ml / 18fl oz of full fat milk|
|1 tablespoon of olive oil or vegetable oil|
|2 level tablespoons of butter (salted or unsalted)|
|Salt and pepper to taste|
Cut the chicken breasts into bite-sized chunks.
Finely slice the leeks and separate the rings.
Slice the mushrooms.
Thinly slice the carrots - make sure the slices are not thick because they will only be cooked properly if thinly sliced.
Thinly slice the potatoes for the bake (slice the potato for the topping when the bake is cooked).
We have seen slow cooker recipes which suggest that potato topped bakes like this should be put under the grill to brown the top layer. Firstly, it just doesn't work well enough, the moist potatoes don't brown. Secondly, the heat of the grill may well damage the slow cooker bowl.
Recipe by David Marks.
Add the butter to the pan, let it melt and then add the sliced leeks. Fry them for five minutes turning and stirring frequently.
Remove the frying pan from the heat and add the carrots, mushrooms, chicken and mustard. Stir well until all the ingredients are evenly mixed. Taste and season with salt and pepper.
Place the lid on the slow cooker and cook on the high setting for four hours.