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Peel and thinly slice the potatoes, boil these for 5 minutes in a large pan and drain
Meanwhile, wash and slice the leeks. Heat a knob of butter in a large frying pan and add the leeks along with the garlic and mix well and stir fry for around 5 minuets
Once the leeks have softened add the flour and crumble in the stock cube, mix well with the leeks then gradually add the milk stirring constantly, then add the single cream along with the Parmesan and stir it in until the Parmesan has melted and it comes to a gentle simmer. Finally add the shredded chicken and mix again. Remove the pan from the heat.
In a large baking dish spoon a little of the leeks along and chicken mixture into the bottom and use the back of a large spoon to spread it across. Then add a layer of potatoes, followed by a generous amount of the chicken and leek filling and spread it over the potatoes. Repeat this process twice more then top with the grated cheddar cheese
Bake in the oven for 30 minutes until golden and serve