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Creamy Chicken and Potato Bake
Ingredients
  • 1 tbsp vegetable oil
  • 1 onion - peeled and chopped
  • 2 cloves garlic - peeled and minced
  • 3 medium carrots - peeled and chopped into small chunks
  • 4 tbsp white wine
  • 215 ml (1 cup minus 2 tbsp) double/heavy cream
  • 1 tsp Dijon mustard
  • 100 g (1 packed cup) mature cheddar cheese - grated
  • 50 g (½ cup) Parmesan cheese - grated
  • ½ tsp salt
  • ½ tsp pepper
  • Pinch of dried thyme
  • 375 g (13oz) cooked chicken - approx. 3 chicken breasts, shredded
  • 100 g (3 ¼ packed cups) baby spinach leaves
  • 350 g (¾lb) baby new potatoes - thinly sliced (no need to peel)
  • 1 tbsp melted butter
  • Fresh thyme to garnish
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