MC - Chicken & leek pie with creamy mash

Updated at: Thu, 17 Aug 2023 11:28:32 GMT

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle.

Step 2

Dissolve the chicken stock cube in a jug with 400ml boiling water.

Step 3

Peel and dice the carrots into small 1cm pieces. Slice the leek into thin rounds. Cut the mushrooms into quarters and finely chop the thyme leaves. Peel and cut the potatoes into 2cm pieces. Cut the broccoli head into florets.

Step 4

Add the potatoes and a pinch of sea salt to a pan. Cover with boiling water and cook on a medium heat for 15-20 mins.

Step 5

Drain then mash with a potato masher. Add the wholegrain mustard and season with salt and pepper to taste.

Step 6

Heat a large pan with 2 tbsp oil on a medium heat. Add the leek, carrots, mushrooms and thyme, cooking for 10 mins until softened and golden.

Step 7

Add the buckwheat flour and mix through, then add the chicken stock, cashew cream and diced chicken. Simmer for 15 mins. Season with sea salt and black pepper to taste.

Step 8

Transfer the chicken and vegetables into an ovenproof dish and top with the potato mash.

Step 9

Place the dish in the oven to cook until golden (about 10 mins) or, if you have a grill setting, grill until lightly golden (this should take a few mins).

Step 10

Fill a saucepan with lightly salted water and bring to the boil. Cook the broccoli for 2-3 mins then drain.

Step 11

To serve, spoon the chicken pie and broccoli onto warm plates.

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