Ingredients

  • 500g chicken legs & thigh meat diced (breast if you prefer)
  • 8 chestnut mushrooms (sliced)
  • 100g diced chorizo
  • 1 leek (finely sliced discard the green top)
  • 1 cloves garlic (fine dice)
  • 1 tbsp sour cream
  • 3 sprigs thyme
  • 1 tsp strong Irish mustard
  • 1 tsp smoked paprika
  • I tbsp plain flour
  • 100g butter butter
  • 100g cheddar
  • 175 ml chicken stock
  • 500g peeled potatoes for mash

Method

  1. Stick the spuds on the boil in salted water for mash potatoes (25 minutes)
  2. Preheat your oven to 180 gas mark 4
  3. Mix the flour & smoked paprika together in a bowl
  4. Toss the chicken in the mix
  5. Heat a 10 inch oven proof pan
  6. Fry the chicken in a little oil along with the ½ the butter for 3-4 minutes, season with a little salt
  7. Add the onion, leek, garlic, thyme, chorizo & mushrooms & Fry for 2 minutes
  8. Add the chicken stock, sour cream & half the cheddar & stir for 1 minute, Turn off the heat
  9. Once the potatoes are cooked, strain & steam until dry & mash with the butter, mustard & remaining cheddar.
  10. Top the pie with the mash either using a spoon or piping bag
  11. Bake in the oven for 30 minutes- Leave to cool for at least 10 minutes before serving & enjoy.