Chicken & Leek Pie with Broccoli

Steps

1. Cook potatoes Preheat oven to high grill. Bring two medium pots of salted water to the boil. Set aside a baking dish (about 15 x 25cm). Peel and dice potatoes 2cm. Cook in first pot of boiling water for about 15 minutes until soft. Drain well and return to pot with butter and milk and mash until smooth. Season to taste.
2. Prep and cook chicken Thinly slice leek and set aside. Pat chicken dry, dice 3cm and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook chicken for 2-3 minutes, until golden but not cooked through. Stir occasionally to colour on all sides. Remove from pan and set aside.
3. Cook sauce Return pan to medium heat. Add a drizzle of oil and cook leek, garlic and rosemary for about 6 minutes, until softened. Mix cornflour with water. Return chicken and any resting juices to pan, along with cornflour/water mixture, stock, salt, and mustard.
4. Finish pie Scrape bottom of pan to release any brownings, and cook for 1-2 minutes, until thickened slightly. Remove from heat, fold through spinach and sour cream and season to taste. Transfer mixture to casserole dish and spread mashed potato over to cover. Grill for 5-6 minutes until golden.
5. Cook broccoli Cut broccoli into medium florets. Cook broccoli in second pot of boiling water for about 3-4 minutes, until bright green and tender. Drain and return to pot with butter and vinegar and toss to combine. Season to taste.
6. To serve Spoon chicken and leek pie onto plates. Serve broccoli on the side.