TV favourite Julie Goodwin shares her easy and delicious dinner that's a chicken pie cross a potato bake
Julie Goodwin won the first season of Masterchef in 2009.
Today, Julie is making chicken and leek pie.
Instead of pie crust Julie tops this pie with potato bake.
The recipe was actually inspired by her sons love of both dishes and she combined the two together.
Recipe below:
Chicken & leek pie with potato bake top
SERVES 4 PREP + COOK TIME 1 HOUR
Ingredients
6-8 (800g) medium washed potatoes
1 tablespoon olive oil
600g chicken thigh fillets, cut into 3cm cubes
1 leek, white and pale green parts, sliced 5mm thick
3 cloves garlic, chopped
1 brown onion, diced
2 tablespoons plain flour
1¼ cups chicken stock
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground white pepper
300ml sour cream
¾ cup grated tasty cheese
fresh chives, green beans, for serving
Method
1 Preheat oven to 180°C fan-forced.
2 In a medium saucepan over high heat, place the potatoes into salted water and bring to the boil. Boil for around 20 minutes or until a skewer goes easily through them. The time will depend on the size of the potatoes; don't overcook them. Drain and set aside to cool while you cook the pie filling.
3 Meanwhile, heat one teaspoon of the oil in a medium, heavy-based oven-proof frypan or shallow enamel casserole, and brown half of the chicken. Remove to a bowl and repeat with another teaspoon of oil and the remaining chicken. (It only needs to have some golden colour, not be cooked all the way through at this stage.)
4 Heat the remaining oil in the pan and sauté the leek, garlic and onion until fragrant and translucent. Return the chicken to the pan and sprinkle flour over the top. Stir to coat the chicken.
5 Add the stock, half a cup at a time, allowing the sauce to cook and thicken in between each addition. When all the stock is added, bring the sauce to a simmer and add the mustard, salt and pepper. Remove the pan from the heat.
6 Cut the cooked potatoes into 1cm slices and layer evenly over the chicken mixture. Season to taste.
7 In a small bowl, stir the sour cream until smooth, then spread over the potato. Sprinkle with the cheese.
8 Place the pan into the oven and bake for 30 minutes until golden brown and bubbling. Sprinkle with chopped chives and accompany with steamed beans, if you like.
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