Cheesy Potato Topped Chicken Pie with Greens

Ready in 45 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, June 23, 2024.

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This is a comforting dish perfect for cool autumn evenings. A rich and hearty chicken filling is topped with cheesy potatoes and baked until golden.

Ingredients

Preheat oven to 220°C (or 200°C fan bake). Bring a pot of salted water to the boil. Set aside a baking dish. Cut potatoes into thick chips and cook in pot of boiling water for 10 mins, until just soft (the point of a knife will slide in easily). Drain well and return to pot. Grate cheese.
Cut leek in half lengthways and thinly slice. Pat chicken dry and dice into 2cm pieces. Heat oil in a frypan on medium heat and cook chicken for about 2 mins. Add leek and salt measure and cook for about 5 mins, until softened. Add butter and cook for about 1 min, until melted. Add flour and measure of spices and cook for 1-2 mins, until fragrant. Add milk, 1/2 cup at a time, stirring until sauce is smooth and combined. Season to taste with pepper.
Transfer mix into baking dish. Top with a layer of chips, season with a little salt and sprinkle with cheese. Bake in oven for about 15 mins, until cheese is melted and golden and chicken is cooked through. Switch oven to high grill for final 2 mins cook time for an extra golden top.
While pie is baking, bring a pot of salted water to the boil. Cook peas for about 3 mins, until tender. Drain and return to pot, season to taste with salt and pepper.
Plate chicken pie with peas on the side. Dig in!