Chicken and mustard crumble

This is a great way to use up any left over roast chicken. Simple to make and very tasty. 

Serves 2

2 cooked chicken legs 🍗 
2 sliced leeks
1 red onion roughly chopped 
1 carrrot
1 tbsp olive oil
2 tbsp butter
2 tbsp flour
Splash of white wine
500 ml chicken stock
1 tbsp Dijon mustard
1 slice of bread 

1)heat the oil in a large frying pan
2)gently fry the onion, leek and carrot until it starts to soften. Season with salt and pepper 
3)chop up the meat and add to the pan, cook gently for a few mins 
4)remove from the pan and put into an ovenproof dish and keep warm
5)add a splash of wine to the pan that cooked the vegetables and chicken and bring to a bubble and then add the wine leave to simmer gently 
6)melt the butter in a large pan and add the flour to form a paste
7)slowly add the chicken stock and wine liquid to the flour/butter mix stirring well
8)bring to the boil and stir until the sauce has thickened
9)add the mustard and stir until the mustard is fully mixed in
10)pour the sauce over the chicken and vegetables, stir
and then grate the bread to form breadcrumbs and sprinkle over
The dish
11)pop in a preheated oven at 180 degrees c for 20 mins or u r the dish starts to bubble and is browned on top

✔️Top tip: add half of the breadcrumbs, top with grated cheese then top with more breadcrumbs