Chicken & Leek Pie with Broccoli

Steps

1. Prep veggies and chicken Preheat oven to 220°C. Bring a medium pot of salted water to the boil. Set aside a casserole dish (about 22 x 20cm). Thinly slice leek and finely dice celery. Set aside. Pat chicken dry, dice 3cm and season. Heat a drizzle of oil in a large fry-pan on high heat.
2. Cook chicken Add chicken to pan and cook for about 4 minutes, until golden but not cooked through. Stir occasionally to colour on all sides. Remove from pan and set aside. Return pan to medium-high heat. Add a drizzle of oil and first measure of butter to pan and cook leek, celery, garlic and thyme for 7-8 minutes, until softened.
3. Make pie filling Mix cornflour with water. Return chicken and any resting juices to pan, along with 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 season to taste
4. Finish and bake pie Transfer mixture to casserole dish and top with pastry. Lightly brush with milk and prick in a few places with a fork. Bake for 12-15 minutes until golden.
5. Cook broccoli Cut broccoli into medium florets. Cook broccoli in pot of boiling water for about 5 minutes until bright green and tender. Drain and return to pot with butter and vinegar and toss to combine. Season to taste.
6. To serve Cut chicken and leek pie and divide between plates. Serve broccoli on the side.