Chicken & Leek Potato Top Pie with Green Beans

Steps

1. Preheat oven to grill. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Peel and dice potatoes 2cm. Cook in boiling water for about 14 minutes, until tender. Drain and return to pot with butter, mustard, salt and milk. Mash until smooth and season to taste with pepper.
2. Slice leek in half-length ways and thinly slice (discard tough green part). Pat chicken dry and season. Heat a drizzle of oil in a large fry pan on high heat. Cook chicken for 2-3 minutes, each side until just cooked through. Remove from pan and set aside.
3. Return pan to medium-high heat. Add a drizzle of oil and first measure of butter to pan and cook leek, garlic and chicken spice mix for about 5 minutes, until softened. Mix cornflour and water in a large, heat-proof bowl then add stock powder and boiling water and whisk to combine.
4. Roughly chop chicken into bite sized pieces and return chicken to pan, along with any resting juices, cornflour/water mixture, stock, salt, and mustard. Scrape bottom of pan to release any brownings, and cook for about 1 minute, until thickened slightly. Remove from heat fold through sour cream and spinach. Season to taste.
5. Top pie filling with mash and evenly spread out. Grill for 4-5 minutes, until golden and slightly crispy. Place beans in a heat proof bowl. Pour boiling water over beans, cover and steam for about 5 minutes until bright green and tender. Drain and return to pot with a drizzle of oil.
6. Divide chicken and leek pie between plates and serve green beans on the side.