Instructions

1. Heat the oil in a medium saucepan over a medium heat and add the leeks, sauté for 4 minutes before adding the carrots, thyme and poached chicken and sauté for about 4 minutes.
2. To make the sauce, add the butter and flour to a medium saucepan and heat over a medium heat. Stir until the flour is combined, add the milk, stock and mustard and using a wooden spoon stir well until a thick sauce forms. Check the seasoning, you may only require freshly ground black pepper. Set aside.
3. Combine the sauce with the leek and chicken and spoon into 4 ramekins or individual little pots.
4. Preheat the oven to 190°C/fan 170°C/gas 5.
5. To make the topping, steam the potatoes until tender and push through a potato ricer. Warm the milk and butter together and pour over the potato, stirring well. Add the parmesan. It should be soft enough to pipe and spoon into a piping bag and pipe over the chicken and leek mix.
6. Place onto a baking tray and bake for about 15 minutes just until the topping is golden.
7. Tip: Wilt a handful of spinach into the mashed potato to spoon over as a topping.