Chicken, Leek and Mushroom Pot Pies
1tbsp olive oil
3 organic chicken breasts cut into 2cm pieces
60g pancetta or 2 rashers bacon, cut into small pieces
100g small button mushrooms
1 small leek, sliced
1 clove garlic, crushed
1/2 cup white wine
2 cups chicken stock
1 tbsp thyme leaves
750g potatoes, peeled and diced
1 tbsp milk
1 1/2 tbsp cornflour
1/4 cup water
Handful tasty cheese
Pinch ground paprika
Heat the olive oil in a deep skillet over a high heat. Add the chicken and cook for five minutes, or until it has browned (keep turning the chicken so it doesn't stick). Remove and set aside.
Add the leek, garlic, mushrooms and bacon to the pan, cook for four minutes. Return the chicken to the pan and add the stock, wine and thyme. Reduce the heat and simmer for 15 minutes, then season to taste. Mix the water and cornflour together until smooth and add to the chicken mixture. Stir until mixture thickens.
Boil the potatoes in salted water until soft, then drain and mash with butter and milk.
Turn on your oven's grill. Divide the chicken mixture between six oven-proof dishes, top with mashed potato, grated cheese and a sprinkle of paprika. Grill until golden.