Creamy Chicken and Thyme Pie

Steps

1. oven grill to high. Bring a small pot of salted water to the boil. Set aside a casserole dish (measuring about 20 x 20cm).
2. Cook kumara and cauliflower in pot of boiling water for about 15 minutes, until soft. Drain well and return to pot with salt. Season with pepper and mash.
3. While veggies cook, prepare the filling. Heat ½ teaspoon of the oil in a medium fry-pan on high heat. Pat chicken dry, season and cook for 3 minutes each side, until golden but not cooked through. Remove from pan and set aside to rest for 1-2 minutes. Return pan to medium-high heat.
4. Add remaining ½ teaspoon of oil to pan and cook leek, celery, garlic, thyme and water for 4-5 minutes, until softened. Rub base of pan to release any pan brownings. Roughly dice chicken 1-2cm. Return diced chicken and any resting juices to pan, along with stock, salt and soy sauce. Bring to a simmer and cook for about 3 minutes, until chicken is cooked through.
5. Reduce heat to low, stir through sour cream, cornflour/water mixture and mustard and cook for about 1 minute, until thickened slightly. Remove from heat and season to taste.
6. Transfer mixture to casserole dish. Top with small dollops of mash, spreading out with a fork to cover. Grill (on upper oven rack) for 4–5 minutes. Leave to rest in dish for 5 minutes.
7. While pie grills, chop parsley. Place rocket in a bowl with balsamic vinegar. Toss to combine and season to taste with salt and pepper, if desired.
8. spoon creamy chicken and thyme pie onto plates with rocket on the side. Garnish with parsley.