Easy Chicken & Vegetable Casserole

WHAT YOU'LL NEED

• 1 tbsp olive oil
• 40 g pancetta cubes
• 1 large leek, trimmed and finely sliced
• 3 cloves of garlic, peeled and finely chopped
• A few sprigs of fresh thyme, leaves picked
• 1 Knorr Chicken Stock Pot
• 300 g new potatoes, scrubbed and halved
• 300 g leftover cooked chicken breasts, shredded
• 200 g greens, such as green beans, kale, peas or spinach
• Juice 1/2 lemon
• Optional: 20 grams creme fraiche to serve