Creamy Chicken Pie with Leek & Cauliflower

Steps

1. Before you start. Preheat oven to 220°C. Bring a pot of salted water to the boil. Set aside a 20x25cm baking dish.
2. Prep & cook topping. Prep parsnip. Cook pumpkin and parsnip in pot of boiling water for about 15 minutes, until tender. Drain, return to pot and roughly mash with a pinch of salt. Cover to keep warm.
3. Prep & cook filling. Pat chicken dry, thinly slice into strips and season with salt. Prep leek and cauliflower. Heat first measure of oil in a fry-pan on high heat. Cook chicken for 3-4 minutes, until sealed but not cooked through. Remove from pan and keep warm. Return pan to medium heat with the second measure of oil.
4. Add leek, cauliflower and salt and cook for 3-4 minutes, until tender. Return chicken to pan along with chicken pie spices and cook for about 1 minute. Add remaining filling ingredients and bring to a boil. Reduce to simmer and cook for 2-3 minutes, until sauce has thickened and chicken is cooked through. Season to taste with pepper.
5. Grill pie. Transfer filling to baking dish and top with mashed veggies. Sprinkle over pumpkin seeds and bake for 6-8 minutes, until hot and golden.
6. Prep salad. Prep lettuce, spinach and feta. Toss all salad ingredients in a bowl and season to taste with salt and pepper.
7. Serve. Pie with salad.