This Chicken & Leek Pie is surprisingly versatile. You can use leftover roast chicken or even a store-bought rotisserie bird to save time. My top tip here is to cook the leeks low and slow in butter until they’re meltingly soft, it makes all the difference. If you’re feeling ambitious, add a handful of chopped tarragon to the filling for a herby kick.
Serves 6 
1 hour 20 minutes 3 tbsp olive oil
8 skinless, boneless chicken thighs, diced
3.5 oz butter
2 medium leeks, sliced into thin rounds
1 onion, finely sliced
2 cloves garlic, grated
1 heaping tbsp all-purpose flour
5 fl oz white wine
1 tbsp Dijon mustard
6.8 fl oz chicken stock
6.8 fl oz heavy cream
5.3 oz savoy cabbage, shredded
3.5 oz Parmesan, finely grated, divided
1 tbsp fresh thyme, leaves picked
Sea salt and freshly ground black pepper to taste
For the topping:
1.3 lbs waxy baby potatoes
Sea salt and freshly ground black pepper to taste
3 tbsp olive oil
8 skinless, boneless chicken thighs, diced
50g butter
2 medium leeks, sliced into thin rounds
1 onion, finely sliced
2 cloves garlic, grated
1 heaped tbsp plain flour
150ml white wine
1 tbsp dijon mustard
200ml chicken stock
200ml double cream
150g savoy cabbage, shredded
100g Parmesan, finely grated, divided
1 tbsp thyme, leaves picked
Sea salt and freshly ground black pepper
For the topping:
600g waxy baby potatoes
Sea salt and freshly ground black pepper
