Shropshire hills home of miniature Hereford cattle,
Shropshire and blue faced Leicester sheep

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Chicken, Gammon and Leek Casserole



  1. Poach chicken breast and gammon in a pan of 450ml homemade chicken stock (or 450ml water with 1 chicken stock cube) for 10 minutes
  2. Remove chicken breast and cut into chunks
  3. Melt 50g butter in a large saucepan over a low heat, stir in the leeks until softened then add the garlic and cook for a further minute
  4. Add chicken, gammon and stock
  5. Thicken with cornflour, cook for a further 5 minutes, then stir in double cream and serve