1. Heat the oil in a frying pan and cook the chicken
pieces for 5 minutes until browned all over. Remove
from the pan leaving as much oil as possible in the
pan. Add the leeks and cook for 5 minutes until
softened, stir in the garlic and cook for another
minute. Return the chicken and any juice to the
pan with the stock and bay leaf bring up to the boil.
Simmer for 5 minutes to reduce the liquid a little.
Remove from the heat, stir in the cream with the
lemon zest and season with salt and pepper. Divide
between 4 pie dishes.
2. Preheat the oven to fan 180C/200C/gas mark 6.
Mash the potatoes with the thyme and some salt
and pepper and top the pies, running a fork over the
top to fluff up the mash. Bake for 30 minutes until
bubbling and just crispy on top.
Creamy Chicken Pie
Serves 4 Prep time 10 minutes Cook time 45 minutes