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1. Preheat the oven to 190?C/375F/Gas Mark 5. 2. Leaving the potatoes fairly large, parboil for about 10 minutes. Drain and leave to cool. 3. Heat 1 tablespoon of the oil in a saucepan, add the onion and cook gently for 2-3 minutes until soft. Remove from the pan. 4. Heat the remaining oil in the saucepan, add the leek and cook for 3-4 minutes until soft, remove from the pan. 5. Add the chicken to the pan and cook for 5 minutes until sealed. Add the bacon and cook for a further 5 minutes until both the bacon and chicken are browned. 6. Add the leeks and chicken soup to the saucepan. Gradually add the milk stirring continuously until well blended into the soup. Pour into an ovenproof dish. 7. Grate the potato into a bowl, add the cooked onion and mix well. Spoon on top of the chicken mixture to cover completely. Place into the preheated oven and cook for 35-40 minutes until golden brown. NOTES : Almost a meal in itself but delicious served with steamed vegetables.
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 51 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 54.4mg||17 %|
|Sodium 61mg||2 %|
|Potassium 240.3mg||6 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 21.7g||31 %|
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Calories per serving: 144
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