Layered Chicken and Mushroom Bake

• 1 tablespoon olive oil
• 4 chicken breasts, skinless and boneless, cut into chunks
• 1 leek, finely sliced into rings
• 2 ounces butter
• 14 cup all-purpose flour
• 2 cups milk
• 1 teaspoon coarse grain mustard
• 1 carrot, very finely diced
• 3 cups white mushrooms
• 2 lbs potatoes, finely sliced
• salt and pepper, to taste

1. Preheat the oven to 350F Heat the oil in a large pan.
2. Fry the chicken for 5 mins or until browned.
3. Add the leek and fry for a further 5 minutes.
4. Add half the butter to the pan and allow it to melt.
5. Sprinkle the flour over and stir in the milk.
6. Cook over a low heat until thickened then stir in the mustard.
7. Add the diced carrot with the mushrooms and season to taste.
8. Line the base of a 3 pint / 7 1/2 cup ovenproof dish with potato slices.
9. Spoon one third of the chicken mixture over.
10. Cover with another layer of potatoes.
11. Repeat layering, finishing with a layer of poatoes.
12. Dot with the remaining butter.
13. Bake in the oven for 1 1/2 hours, covering with foil after 30 mins cooking time.
14. Serve hot.

olive oil, chicken breasts, butter, flour, milk, coarse grain mustard, carrot, white mushrooms, potatoes, salt

Taken from www.food.com/recipe/layered-chicken-and-mushroom-bake-404258 (may not work)