Pasta-topped chicken pie recipe | delicious. Magazine

Ingredients

• 2 tbsp olive oil
• 8 large, skinless chicken thigh fillets, cubed
• 2 red potatoes, diced
• 1 red onion, thickly sliced
• 2 leeks, washed and thickly sliced
• 3 garlic cloves, roughly chopped
• 1 bay leaf
• 2 tbsp plain flour
• 250g fusilli or other pasta shape
• 100g frozen peas
• 150ml chicken stock, hot
• 200g crème fraîche
• 75g grated Fontina or Gruyère