• Best thing is to pot roast a whole chicken in a tight fitting pot with a good tight lid about half filled with chicken stock or water and a bouquet garni and a little bit of salt and pepper for about an hour and a half.
  • Remove the chicken and take all the flesh from the carcass discarding the skin and bones.
  • Keep whats left of the cooking liquid (should be loads).
  • Cut or tear the chicken meat into bite size pieces.
  • Thicken the cooking liquid with a little bit of roux and adjust seasoning (half flour half butter cooked together for 2 minutes) and set aside.
  • Enrich with a good dollop of cream.
  • Slice one medium leek into half inch rings and soften in butter and add to thickened cooking liquid along with the chicken.
  • Pour contents into a pie dish and cover contents with fluffy mashed spud.
  • Bake in the oven until pipping hot and golden on top.