(12oz) chicken thigh fillets, cut into bite-size pieces
1
leek, trimmed and roughly sliced
2Tbsp.
plain flour
1tsp.
mustard powder
1tsp.
dried thyme
400ml
(14 fl oz) chicken stock
300g
(11oz) frozen peas
100g
(3 ½oz) shredded ham hock or ham
100ml
(3 ½ fl oz) double cream
85g
stuffing mix
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. In a large pan, heat oil and fry chicken until turning golden, about 5-8min. Add leek and fry for a further 3min.
Step 2
Stir in flour and mustard powder; cook for 1min. Add stock and thyme. Bring to boil and simmer for 5min until thickened.
Step 3
Add peas, ham and cream and cook for 3min. Check seasoning, then transfer to an ovenproof serving dish.
Step 4
Mix the stuffing mixture with 100ml (3½fl oz) water to make a crumbly topping. Scatter over chicken filling. Cook in the oven for 20min, until golden and bubbling. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
