Chicken and Leek Pie
6 large potatoes, peeled and cut into chunks
200g/7oz/¾ cup crème fraîche
3 x 125g/4oz chicken breasts
3 large leeks, thickly sliced
2 garlic cloves, crushed
1 small bunch of fresh parsley, finely chopped
a pinch of freshly grated nutmeg
4 tbsp grated Cheddar cheese
salt and ground black pepper
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Cook the potatoes in a pan of lightly salted boiling water until tender. Drain and put them back in the pan. Add 1 tbsp crème fraîche and some salt and pepper, then mash well.
3 Meanwhile, cook the chicken in a frying pan over a low heat for 15 minutes, turning occasionally, until cooked through. Remove the chicken from the pan and place on a board.
4 Add the leeks and garlic to the pan and cook over a low heat for 5 minutes or until softened.
5 Cut the cooled chicken into large chunks. Return to the pan, stir in the remaining crème fraîche and cook for 2–3 minutes until bubbling. Stir in the parsley and nutmeg, season to taste and transfer to an ovenproof dish.
6 Spread the mashed potato over the top, roughing it up with a fork Sprinkle over the grated Cheddar and cook in the oven for 20 minutes or until golden brown. Serve immediately.