Chicken and Leek Pie

Steps

1. Cook potatoes Preheat oven to high grill. Peel potatoes, dice 2cm and cook in a pot of salted water for about 25 minutes, until tender. Drain and return to pot with butter, mustard, 1/2 tsp salt and milk. Mash until smooth and season to taste with pepper.
2. Cook chicken Slice leek in half lengthways and thinly slice. Pat chicken dry, dice 2cm and season. Heat a drizzle of oil in an oven-proof fry-pan on high heat. Cook chicken for about 8 minutes, turning to ensure even cooking, or until just cooked through. Remove from pan and set aside.
3. Cook pie filling Return pan to medium-high heat. Add a drizzle of oil, butter, leek and garlic to pan and cook for about 4 minutes, until softened. Return chicken to pan, along with any resting juices, chicken pie spices, 1 tsp salt, water and mustard. Scrape bottom of pan to release any brownings, and cook for about 1 minute, until thickened slightly.
4. Finish pie Remove from heat and fold through sour cream and spinach. Season to taste. Top pie filling with mash and evenly spread out. Grill for 4-5 minutes, until golden and slightly crispy.
5. Cook broccoli Bring a full kettle to the boil. Cut broccoli into small florets. Place broccoli in a heat-proof bowl. Pour over boiling water, cover and steam for about 5 minutes until bright green and tender. Drain and return to bowl with a drizzle of oil.
6. Serve chicken and leek pie with broccoli on the side.