In a large pot, bring the milk and 500 ml (2 cups) water to boil , add the chicken, butternut and potatoes, cover and cook for 15 - 20 minutes or until chicken is cooked and veg is tender.
Strain - reserving the cooking liquid.
Shred the chicken off the bone. Set aside.
In a frying pan, saute the bacon until crispy, then add the leeks and fry until soft, add the peas and heat through.
Remove from the heat.
In a large emptied pot, melt the butter and make a roux with the flour, then add the reserved liquid and stir until slightly thickened over moderate heat.
Add the cream. Bring to the boil, then add all the prepared ingredients. Heat through.
Season with salt and loads of back pepper.
For the Beer bread you will need:
Preheat your oven to 180 degrees.
Mix the bread ingredients together and spoon into a greased loaf tin.
Sprinkle with some dried herbs.
Bake for 1 hour.
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