1 large packet of Drovers chicken thigh fillets, chopped
1 tblspn butter
Drizzle olive oil
2 leeks, sliced
4 stalks celery, chopped
4 carrots, peeled and chopped
1 cup Boston baked ham, chopped
½ tsp dried thyme or 1 ½ tsps fresh thyme
1 packet Moredough chicken stock
Salt & pepper
Melt the butter with the olive oil in a large pot and add the leek, celery and carrot. Sauté gently until tender, approximately 15 minutes. Add the chicken, ham, thyme and stock and bring to the boil. Reduce the heat to a simmer and cook for 25 minutes. Make a paste with the cornflour and a little water and stir into the casserole until thickened. Season to taste and serve with mashed potato and green beans.
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