Country Chicken Potato Top Pie

Steps

1. Cook potatoes Preheat oven grill to high. Peel and dice potatoes 2cm. Add potatoes to a pot with a pinch of salt and cover with hot tap water. Cover and cook on high heat for about 20 minutes until very soft. Mash with milk and a knob of butter. Season and cover to keep warm.
2. Prep veggies and chicken Dice leek, carrot and celery 1cm. Pat chicken dry and dice 2cm.
3. Cook veggies and chicken Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook leek, carrot and celery for 3-4 minutes, until starting to soften. Add chicken and cook for 3-4 minutes until seared.
4. Continue filling Add butter, flour and chicken pie spices to pan and cook stirring for 1 minute, until fragrant. Add hot water measure, corn and mustard and bring to a simmer. Reduce heat to low-medium and simmer for 6-7 minutes, until sauced has thickened and chicken is cooked through.
5. To finish Remove pan from heat and fold through sour cream. Season to taste. Top filling with potato and rough up with a fork. Transfer to oven and grill for 3-5 minutes until starting to colour. If you don’t have an oven-proof fry-pan transfer mix to an oven-proof dish to grill potato.
6. Serve chicken potato top pie.