Cheesy Chicken Pie

Boil a kettle

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut all the potatoes to roughly 4cm chunks, keeping the skins on

Grate the cheddar for step 6

Add the potatoes and salt (optional) to a pot with a lid, cover with boiled water by 5cm and bring to the boil with a lid on a high heat

Once boiling, boil for 5-7 min, or until you can pierce them easily with a knife, then drain and steam dry for 5 min in a colander

Reserve the pot for step 7

Meanwhile, slice the leeks in half lengthways, discarding the root ends

Slice the lengths into 1cm slices, then wash the sliced leek in a colander under the cold tap to remove any grit

Peel and finely chop or grate the garlic

Heat a large pan (preferably non-stick) with 1 tsp (2 tsp) of olive oil on a high heat

When hot, add the chicken, leek and garlic with a pinch of salt

Cook for 4-6 min or until the chicken is lightly golden on the outside (it will continue cooking later) and the leeks have softened

Transfer the chicken and softened leek to a plate

Return the pan to a medium-low heat and melt 30g (60g) of butter

Once melted, stir in 30g (60g) of flour and cook for 2-3 min, whisking constantly - this is your 'roux'

Whisk in 200ml (400ml) of milk gradually 

Add the bay leaf(ves) and stir constantly until a smooth, thickened sauce remains

Once the sauce has thickened, remove the pan from the heat and stir in the chicken and leek mixture, the cheddar and half of the Dijon mustard 

Season generously with salt and pepper

Return the steamed potatoes to their cooking pot and crush them lightly with a masher (and a knob of butter, optional)

Transfer the mixture to a baking dish and top with the crushed potatoes, then oven roast for 10 min or until bubbling

Meanwhile, combine the remaining Dijon with the vinegar and 2 tbsp (3 tbsp) of olive oil to make a dressing