Chicken & Mushroom Pie with Crunchy Kumara Topping

Steps

1. Preheat oven to 230°C. Set aside an oven dish (about 20 x 25cm).
2. Prep & cook kumara topping. Toss kumara, parsnip, 1/2 tsp oil, garlic, thyme and pinch of salt on a lined oven tray. Bake (on upper oven rack) for 20-22 minutes, stirring at least once, until crunchy and cooked.
3. Prep & cook chicken pie. Heat 1/2 tsp oil in a frypan on high heat. Cook leek, garlic, mushrooms, courgette, thyme and a pinch of salt for 3-4 minutes, until starting to brown. Add chicken to pan and cook for 2 minutes.
4. Add chicken pie seasoning, a pinch of salt and stock. Reduce heat to medium and cook for 4-5 minutes, until chicken is cooked through and sauce has thickened. Stir through peas and cook a further 1-2 minutes. Remove pan from heat, stir through sour cream and season.
5. Assemble pie. Spoon chicken pie into oven dish and scatter over kumara topping. Bake (on upper oven rack) for 8-10 minutes, until kumara is golden.
6. Serve pie on plates.