Chicken potato pot pie

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 200C/180C fan

Step 2

Heat the oil in a large frying pan Add the chicken and cook, turning occasionally, for 2-3 minutes or until browned. Transfer to a plate.

Step 3

Add the bacon, leek and garlic to the pan and cook, stirring, for 5 minutes or until the leek softens and the bacon is slightly golden. Add the flour and cook, stirring, for 30 seconds. Remove from heat. Gradually stir in the stock until well combined. Add the chicken and thyme to the pan. Cook over medium heat, stirring occasionally, for 8 minutes or until the mixture thickens and comes to the boil. Taste and season with pepper.

Step 4

Slice the potatoes and par boil for 5 to 7 minutes

Step 5

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Step 6

Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.