Julie Goodwin’s chicken & leek pie with potato bake topping

Preheat oven to 180°C fan-forced.

In a medium saucepan over high heat, place the potatoes into salted water and bring to the boil. Boil for around 20 minutes or until a skewer goes easily through them. The time will depend on the size of the potatoes; don’t overcook them. Drain and set aside to cool while you cook the pie filling.

Meanwhile, heat one teaspoon of the oil in a medium, heavy-based oven proof frypan or shallow enamel casserole, and brown half of the chicken. Remove to a bowl and repeat with another teaspoon of oil and the remaining chicken. (It only needs to have some golden colour, not be cooked all the way through at this stage.)

Heat the remaining oil in the pan and sauté the leek, garlic and onion until fragrant and translucent. Return the chicken to the pan and sprinkle flour over the top. Stir to coat the chicken.

Add the stock, half a cup at a time, allowing the sauce to cook and thicken in between each addition. When all the stock is added, bring the sauce to a simmer and add the mustard, salt and pepper. Remove the pan from the heat.

Cut the cooked potatoes into 1cm slices and layer evenly over the chicken mixture. Season to taste.

In a small bowl, stir the sour cream until smooth, then spread over the potato. Sprinkle with the cheese.

Place the pan into the oven and bake for 30 minutes until golden brown and bubbling.