|1.||Preheat oven to 220C or 200C fan-forced.
|2.||Melt butter in a large saucepan over medium heat. Cook leeks, stirring for 5 minutes. Cover and cook for another 5 minutes or until softened. Stir through garlic and cook for 1 minute. |
|3.||Stir in flour and cook for 30 seconds. Add milk, stirring until combined. |
|4.||Add chicken, then simmer. Cook, covered, for 5 minutes or until chicken is just cooked. Remove from heat and stir through cheese. Season.
|5.||Transfer to a 5 cup ovenproof baking dish [we used 17x26cm]. Arrange sliced potato on top. Spray with oil. Bake for 35 minutes or top is golden and crunchy. Serve with green salad or steamed green veg.