Prepare the Potatoes : Preheat your oven to 375°F (190°C). Peel and chop the potatoes into medium-sized chunks. Place them in a pot with water and add the bay leaf. Bring to a boil and cook until just tender (about 10 minutes). Drain and set aside.

Shred the Chicken : While the potatoes cook, shred the leftover chicken into bite-sized pieces and set aside.

Make the Lemon Thyme Sauce : In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, whisking constantly to form a roux. Gradually add the chicken stock, whisking to avoid lumps, and bring to a simmer until the sauce thickens. Reduce the heat to low and stir in the cream, lemon juice, lemon zest, thyme, Dijon mustard, garlic powder, and onion powder. Season with salt and pepper to taste. Let simmer for 2–3 minutes, then remove from heat.

Assemble the Bake : In a baking dish, layer the cooked potatoes and shredded chicken. Pour the lemon thyme sauce over the top, ensuring everything is evenly coated. Sprinkle the cheddar cheese evenly over the dish.

Bake and Serve : Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling. Let cool for a few minutes before serving. Garnish with additional fresh thyme, if desired.