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Chicken, Leek and Wholegrain Mustard Potato Pie

This is a great dish when you need something substantial and warming for supper during the week. Use leftover cooked chicken from a Sunday roast instead of the chicken legs, if you’ve got it. The mashed potato and mustard sauce can be made ahead, and it can be assembled in advance, too. See my mashed potato masterclass for the ultimate pie topping.

SERVES: 4–6 | PREP TIME: 25 MINUTES, PLUS COOLING | COOKING TIME: 50 MINUTES

4 chicken legs, or 4 ready-roasted chicken legs

2 tbsp butter (plus an extra 2 tbsp if using uncooked chicken)

4 leeks, thinly sliced into 5mm-thick rounds and rinsed

100ml good-quality chicken stock

100g Cheddar cheese, grated (optional)

sea salt and freshly ground black pepper

FOR THE MASHED POTATO

400g King Edward potatoes (or other floury variety), peeled and cut into large equal-sized chunks

50g butter, melted

75–100ml warm milk

pinch of table salt

2 egg yolks

FOR THE WHOLEGRAIN MUSTARD SAUCE

60g butter

60g plain flour

300ml milk

200ml good-quality chicken stock

1 tbsp Dijon mustard

2 tbsp wholegrain mustard

1 Preheat the oven to 220°C/200°C fan/gas 7.

2 If using uncooked chicken legs, lay a sheet of foil on your work surface. Place the chicken legs, 2 tablespoons of the butter and a generous pinch of salt and pepper on top then gather the foil around it. Place the package on a baking tray and bake for 25–30 minutes. Remove from the oven and allow to cool in the foil for 20 minutes, then unwrap and roughly shred the chicken, discarding the bones and skin. If you are using ready-roasted chicken legs, do the same with those.

3 Melt the remaining butter in a large frying pan, add the leeks, season generously with salt and pepper and cook for about 5 minutes over medium heat until they start to wilt, then add the chicken stock and simmer for 3–4 minutes until the leeks are almost cooked through.

4 Put the potatoes for the mash in a saucepan of salted water and bring to the boil. Simmer for around 20 minutes, until tender, then drain well, return to the pan off the heat and mash with the melted butter and milk until smooth. Add the table salt and egg yolks and mix well.

5 To make the wholegrain mustard sauce, melt the butter in a medium saucepan and when it starts bubbling whisk in the flour. Cook for 30 seconds, stirring, then gradually whisk in the milk and stock, a little at a time. When all the milk and stock have been added, bring the sauce to a gentle simmer and cook for 5 minutes, whisking regularly to prevent it catching on the bottom of the pan. Remove from the heat, add both mustards and season with sea salt. Add the chicken and leeks and mix well.

6 Pour the chicken and leek mix into a casserole dish or deep pie dish (about 26cm). Top with the mashed potato, smoothing it over, then fluff up the surface with a fork, and sprinkle over the grated cheese (if using). Bake in the oven for 15–20 minutes until lightly golden on top and bubbling, remove from the oven and serve.