30 g butter<br />
250 g leek, sliced<br />
40 g flour<br />
450 ml chicken stock<br />
50 ml double cream<br />
1 tbsp tarragon, chopped<br />
3 tbsp sweetcorn<br />
225 g carrots, peeled & sliced<br />
2 large chicken breasts, sliced into strips<br />
2 large potatoes, peeled & sliced into cubes<br />
50 g Parmesan, grated<br />
1 tbsp olive oil<ol>
<li>Pre heat the oven to 200 C fan / 400F</li>
<li>Melt the butter in a saucepan, add the leeks and stir over the heat until the leeks are soft. Add the flour , then blend in the stock and cream and stir until thickened. Add the tarragon and sweetcorn and season well</li>
<li>Heat 1 tablespoon of oil a frying pan until hot. Add the chicken and quickly brown until the chicken is nearly cooked, set aside.</li>
<li>Cook the carrots in a pan of boiling water for 10 minutes, drain then add to the sauce with the chicken. Spoon into a small ovenproof dish.</li>
<li>Boil the potatoes in boiling salted water for 5 minutes. Drain and toss in the oil. Arrange on top if the mixture and sprinkle with the cheese.</li>
<li>Bake for 25-30 minutes until golden on top and cooked through.</li>
</ol>
Chicken, Sweetcorn & Tarragon Pie
Try cubes of potatoes rather than mash for this topping & wait until it’s golden, crispy & bubbling before pulling it out of the oven.
