Chicken and Leek Pie with Potato Top

Steps

1. Cook potatoes and prep veggies Preheat oven to 220°C. Bring a full kettle to the boil and set aside. Peel potatoes and dice 2cm, then add to a large pot and cover with hot tap water. Cook on high for 20-25 minutes with the lid on, until very soft. Drain and mash with butter and milk, until smooth. Season. Thinly slice leek; grate carrots; finely dice onion.
2. Prep and cook chicken Pat chicken dry, then dice 3cm and season. Heat a drizzle of oil in a large pot on high heat. Add chicken to pot and cook for about 4 minutes, until golden but not cooked through. Stir occasionally to colour on all sides. Remove from pot.
3. Cook veggies Return pot to medium-high heat. Add a drizzle of oil and a knob of butter to pot. Cook leek, carrots, onion, garlic and thyme for 7-8 minutes, until softened. Add flour and cook stirring for another 30 seconds.
4. Finish filling and bake pie Return chicken and any resting juices to pot, along with stock, ½ tsp 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. Transfer mixture to oven dish (about 25 x 25cm) and top with mashed potato. Bake for 12-15 minutes, until golden.
5. Prep and cook broccoli Cut broccoli into medium florets. Place broccoli and a pinch of salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil and vinegar.
6. Serve pie on plates, with broccoli on the side.