This is a great mid-week meal which can either be made with left over chicken or fresh chicken breasts.  I used the chicken left over from our Sunday roast.  For the cheese topping I chose gruyere because I love the nutty flavour but cheddar will work equally well.

Ingredients

1 tbs olive oil

1 medium leek sliced

2 crushed cloves garlic

150g sliced button mushrooms

2 chicken breasts diced

3 rashers of streaky bacon diced

200 ml chicken stock

2 tsp dried tarragon

2 tbsp crème fraiche

30g grated gruyere cheese (or cheddar)

Freshly ground pepper

Method

1. Heat the olive oil in a large non-stick frying pan over a medium heat
2. Add the leek and cook for a few minutes until it begins to soften
3. Pre heat the oven to 200 degrees
4. Then add the garlic, diced bacon and mushrooms to the leek mixture and cook for a further 2 minutes
5. If using fresh chicken breasts, add this to the leek mixture and cook for around 10 minutes until the chicken is cooked through.  If using left over chicken just mix well into the leek mixture
6. Pour in the chicken stock and cook for around 10 minutes until the liquid has almost all reduced and the leeks are soft.
7. Turn the heat right down and add the tarragon and cream and cook for a further 2 minutes.
8. Season well with ground pepper, then divide into oven proof dishes
9. Sprinkle with cheese and pop into the oven for around 15 minutes until bubbling and golden
10. Serve with green vegetables