2 ready-roasted chicken breasts
1 tbsp olive oil
110g baby leeks
70g pack smoked bacon lardons
170g mustard and tarragon cooking sauce or 170g of your favourite creamy sauce
100ml double cream
450g pack ready-made mashed potato with cheese
1. Preheat the grill to high. Remove the skin from 2 ready-roasted chicken breasts, and thickly slice the meat.
2. In a sauté pan, heat 1 tbsp olive oil and a knob of butter, then fry 110g baby leeks, thickly sliced, and 70g pack smoked bacon lardons for 3 minutes.
3. Add the chicken and cook for 2 minutes more. Pour 170g mustard and tarragon cooking sauce or 170g of your favourite creamy sauce, 100ml double cream and a splash of water into the pan. Bubble until warmed through, check the seasoning, then spoon between 2 x 500ml pie dishes.
4. Meanwhile, cook a 450g pack ready-made mashed potato with cheese in the microwave according to pack instructions. Spoon the mash over the pies and pop them under the grill for 3 minutes to brown.