Method
Step 1.
For the filling: Melt 1 tbsp butter with the olive oil in a large saucepan set over a medium heat until hot.
Step 2.
Add the leeks and a pinch of salt, sweating until softened, about 10 minutes. Remove from the saucepan to a plate. Wipe the saucepan clean with kitchen paper.
Step 3.
Set the saucepan over a medium heat and add the remaining butter. Once melted, whisk in the cornflour, cooking for 2 minutes until blonde and bubbling.
Step 4.
Gradually whisk in the milk and chicken stock in a slow, steady stream until incorporated and smooth.
Step 5.
Bring to a simmer and cook for 8-10 minutes until thickened to a thick gravy consistency; thin out with more chicken stock if needed.
Step 6.
Fold in the chicken, sweated leeks, peas, rosemary. Season to taste with salt and pepper before dividing between four individual baking dishes or ovenproof bowls. Place on a baking tray.
Step 7.
For the topping: Preheat the oven to 190°C (170° fan). Finely slice the potatoes in a mandolin or with a sharp chef’s knife; aim for 1/8 cm thick slices.
Step 8.
Arrange the potatoes on top of the filling, layering them to cover. Brush with melted butter and season with salt and pepper.
Step 9.
Bake until the potatoes are crisp and golden-brown and the filling is bubbling, about 25-30 minutes.
Step 10.
Remove from the oven and let stand for 5 minutes before serving with a garnish of rosemary.
Serves 4
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