1 heaped tsp cornflour mixed with 25ml skimmed milk
150g cold cooked skinless chicken, cubed (mix of brown and white meat)
300g sweet potato, peeled and very thinly sliced
Instructions
Preheat the oven to 180°C/ gas 4. Add the oil to a pan, then add the onion and stir regularly for 5 minutes until browned.
Add the leeks and mushrooms, and stir regularly for 3-4 minutes, until softened.
Stir in the stock, tarragon, salt and pepper, and bring to the boil. Add a lid to the pan, reduce heat and simmer for 5 minutes.
Mix the cornflour and milk together. Next, bring the stock back to the boil and slowly stir in the cornflour mixture until the sauce thickens, then stir for another 2 minutes.
Now, stir in the cooked chicken pieces, then add mixture to an overproof dish.
Evenly layer the sweet potato on top and bake in the oven for 25-40 minutes until lightly browned.