Chicken pie topped with potato & thyme crust | Recipe Cart | Recipe Cart

Ingredients

• 20g butter
• 1 Tbsp flavourless oil
• 2 leeks, cleaned and thinly sliced
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, crushed
• 4 sprigs of thyme, leaves picked and chopped
• 700g skinless chicken thighs, cut into chunks
• 2 Tbsp plain flour (gluten-free if necessary)
• 200ml white wine
• 200ml chicken stock
• 1 bay leaf
• 1 tsp wholegrain mustard
• 1 tsp Dijon mustard
• 2 Tbsp double cream
• Pinch freshly grated nutmeg
• To taste sea salt
• 1kg small desirée potatoes, thinly sliced
• 30g butter, melted
• 8 sprigs thyme, leaves picked
• To taste sea salt and freshly ground black pepper