PRE VE AUG 2020 Creamy Chicken Pie NEW VERSION

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the chicken, season with salt and black pepper and cook until the chicken is browned, 3-4 mins each side. Cook the chicken in two batches if you need to - in a crowded pan it will stew rather than brown!

While the chicken cooks, halve, peel and thinly slice the onion. Remove the root and dark green top from the leek, halve lengthways and slice into thin half moons. Thinly slice the mushrooms, peel and grate the garlic (or use a garlic press).

Once cooked, remove the chicken from the pan and put on one side. Add a drizzle more oil to the pan along with the leek and onion. Cook on medium heat, stirring, until slightly softened, 5-6 mins. Stir in the mushrooms and turn the heat up slightly. Cook everything together until the mushrooms are browned, about 5-6 more mins.Add the garlic and cook for 1 min.

Pour in the water (see ingredients list for amount) and add the chicken stock powder. Bring to the boil and stir to dissolve the stock powder, simmer until reduced by a third, 4-5 mins. Meanwhile, grate the cheddar cheese into a mixing bowl. Add the panko breadcrumbs and olive oil (see ingredients for amounts). Stir together. Once the sauce has reduced, stir in the creme fraiche, then remove from the heat.