Cheesy Potato Topped Chicken Pie with Greens

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a large pot of salted water to the boil. Set aside a large baking dish.
2. Prep potatoes and cook in pot of boiling water for 10 minutes, until just soft (the point of a knife will slide in easily). Drain and return to pot. Prep cheese.
3. Prep leek. Pat chicken dry and dice 2cm.
4. Heat oil in a large fry-pan on medium heat and cook chicken for about 2 minutes. Add leek and salt and cook for about 5 minutes, until softened. Add butter and cook for about 1 minute, until melted. Add flour and pie herbs and cook for 1-2 minutes, until fragrant. Add milk, 1/2 cup at a time, stirring, until sauce is smooth and combined. Season to taste with salt and pepper.
5. Stir spinach through sauce and transfer mix to baking dish. Top with a layer of chips, season with salt and sprinkle with cheese. Bake for about 15 minutes, until cheese is melted and golden and chicken is cooked through (see tip).
6. Bring a small pot of salted water to the boil. Prep beans. Cook beans and peas in pot of boiling water for about 3 minutes, until tender. Drain, return to pot and season to taste with salt and pepper.
7. Chicken pie with greens on the side.