Cheesy Potato Topped Chicken Pie with Greens

Steps

1. Preheat oven to 220°C (or 200°C fan bake). Bring a pot of salted water to the boil. Cut potatoes into thick chips. Cook in pot of boiling water until just soft, about 10 mins. Drain well and return to pot.
2. Grate cheese. Cut leek in half lengthways and thinly slice. Pat chicken dry and dice into 2cm pieces.
3. Heat oil in a frypan on medium heat. Cook chicken for 2-3 mins. Add leek and salt and cook until soft, about 5 mins. Add butter and cook until melted, about 1 min. Add flour and ultimate pie herbs and cook until fragrant, about 1-2 mins. Add milk, 1/2 cup at a time, stirring until sauce is smooth and combined. Season to taste with pepper.
4. Stir spinach into sauce. Transfer mix into a baking dish. Top with a layer of chips, season with salt and pepper and sprinkle with cheese. Bake in oven until cheese is melted and golden and chicken is cooked through, about 15 mins. Want an extra golden top? Switch oven to high grill for final 2 mins of cook time!
5. While pie is baking, heat oil in a small frypan over medium heat. Thinly slice courgette. Cook for 3-4 mins, until golden. Season to taste with salt and pepper. EAT IT!