Chicken and Mushroom Pies

Ingredients (serves 4)

• 600g potatoes, peeled, coarsely chopped
• 40g butter
• 125ml (1/2 cup) pouring cream
• 1 tbs wholegrain mustard
• 2 tsp olive oil
• 600g single chicken breast fillets, cut into 2cm pieces
• 1 leek, trimmed, halved lengthways, washed, thinly sliced
• 250g cup mushrooms, halved
• 125ml (1/2 cup) dry white wine
• 1 tbs plain flour
• 250ml (1 cup) chicken stock

Method

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Cook the potato in a large saucepan of salted boiling water for 20 minutes or until tender. Drain and return to the pan. Add half the butter and half the cream. Mash until smooth. Season with salt and pepper. Stir in the mustard.
2. Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Season chicken with salt and pepper. Add the chicken to the pan and cook, stirring occasionally, for 5 minutes or until golden and almost cooked through. Transfer to a plate.
3. Melt the remaining butter in a medium saucepan over medium heat until foaming. Add the leek and mushroom, and cook, stirring occasionally, for 3 minutes or until soft. Add the wine and cook for 2 minutes or until the wine has reduced by half. Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually add the stock, stirring constantly with a wooden spoon until smooth. Place over medium-high heat. Stir with a wooden spoon for 2-3 minutes or until the sauce thickens and comes to the boil. Remove from heat. Stir in the chicken and remaining cream.
4. Divide chicken mixture among four 310ml (1 1/4-cup) capacity ovenproof dishes. Use a spoon to spread the potato mixture over the chicken mixture.
5. Place on the lined tray. Bake for 25 minutes or until golden. Set aside for 5 minutes to cool slightly before serving.

Notes

• 
  Make it ahead: Prepare to the end of step 4 up to 3 days ahead. Cool to room temperature. Cover with plastic wrap and store in the fridge. Continue from step 5.