Chicken and Cheesy Potato Topped Pies with Green Beans

Steps

1. oven to 200°C. Bring a large pot of salted water to the boil. Grease 4–5 ramekins, muƒn tins or 1 large baking dish.
2. Cook potatoes in pot of boiling water for 8–10 minutes, until very soft. Drain and mash with butter, milk and half the parmesan. Season to taste with salt and pepper.
3. Pat chicken dry with paper towels, season with salt and dust with cornflour. Heat oil in a fry-pan on medium heat and cook chicken, in batches, for 2–3 minutes each batch, until golden brown (they don’t need to be cooked through). Remove from pan and keep pan on heat.
4. Add celery, leek, carrot and water to pan and cook until caramelised, 6–8 minutes. Return chicken to pan, along with tarragon (if using), chicken stock and sour cream and return to a gentle simmer. Season to taste with salt and pepper and remove from heat. Add water if mixture is dry.
5. Spoon chicken mix into 4–5 ramekins, muffin tins or large dish. Top with mash then remaining parmesan. Bake for 15 minutes, turn oven to high grill and cook a further 2 minutes, or until golden. Remove from oven and cool slightly, 4–5 minutes. Bring a full kettle to the boil.
6. Place beans in a heat-proof bowl and cover with boiling water. Cover with a plate and leave 3 minutes, until bright green and tender. Drain and toss with butter. Season to taste with salt and pepper.
7. Divide individual pies or portions of pie onto each plate and serve with green beans on the side.