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melodie
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30 mins
Heat the oil in a large frying pan or shallow casserole.
Add the chicken and lardons and cook until golden.
Add the leeks and cook for 2-3 minutes, until softened.
Scatter over the flour and stir until absorbed.
Gradually pour in the stock then cook for 5 mins, or until the chicken is cooked through with no pink meat showing and the sauce has thickened.
Preheat the grill to its highest setting.
Stir the crème fraîche or cream into the chicken mixture and season well.
Carefully pour the mixture into a large baking dish.
Heat the mashed potato following the pack instructions, then stir in the parsley and cheese.
Spoon it evenly over the chicken mixture, then top with a little extra cheese.
Grill until the topping is golden and crisp.
Serve.