Chicken and Leek Pie

Instructions

1. Add the potatoes to a saucepan over a medium high heat
2. Just Cover with chicken stock
3. Bring to a boil, reduce heat and simmer until fork tender.
4. Drain. Season with salt and pepper
5. Add eggs and mash till smooth. Set aside.
6. Spray a frying pan over a medium high heat with spray oil
7. Add the onion and leeks and fry till softened (approx 5 mins)
8. Remove and set aside.
9. Add the chicken and fry till lightly golden.
10. Add back in the leeks and onions.
11. Add in the stock, milk, laughing cow, thyme, parsley and mustard.
12. Stir till melted and smooth.
13. Mix the cornstarch with a little water into a paste
14. Add this in the chicken and leek mix.
15. Heat until sauce becomes thickened and silky.
16. Preheat oven to 180c fan, 200c, 400f (gas mark 6)
17. Season with salt and black pepper.
18. Add to a large oven proof dish (or you can use 4 small ones for portions)
19. Top with the mashed potato (I like to pipe it on, as it looks pretty).
20. Spray over the top with spray oil
21. Bake in the oven for 30 mins, potato should be nice and golden on top.
22. If you like you can finish off under the grill for a few mins.
23. Serve with your choice of vegetables.