Slice the leeks and the courgettes and place in a frying pan with a little oil to brown off slightly. Cut the potatoes into centimetre cubes and place in boiling water for about 3 minutes.
Cook chicken according to instructions on the package.
Spoon the leeks, courgette slices and potatoes out into a oven proof dish. Season with salt, black pepper and basil then cover with double cream mixing it all up together. Place the dish in the oven for 20 minutes.
Remove from oven, sprinkle on the cheddar cheese and pop it back in the oven for a further 20 minutes or until cheese is golden.
Boil or steam your broccoli, asparagus or spinach and serve together with the chicken.