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Preheat oven to 160C/140C fan-forced.
Heat half the oil in a large, heavy-based casserole dish over medium-high heat. Cook chicken for 5 minutes, turning, or until browned. Transfer to a bowl.
Heat remaining oil in same dish over medium-high heat. Cook leek, celery and carrot, stirring, for 4-5 minutes or until leek starts to soften. Add garlic and cook for 30 seconds or until fragrant. Add flour and mustard, stirring to coat vegetables. Stir in wine and simmer until reduced by half. Gradually stir in stock until combined.
Return chicken and resting juices to dish and add potato. Season. Cover. Bake for 30 minutes. Add mushrooms and bake for a further 1 hour or until chicken and vegetables are tender.
Using 2 forks, roughly shred chicken. Stir in cream. Sprinkle casserole with parsley and drizzle with extra cream, if using. Serve with crusty bread.