Fisherman’s chicken pie

Method

1. Heat the oven to 180ºC/160ºC fan/gas 4. Start with the mash. Bring a large pan of salted water to the boil. Cook the potatoes for 15 minutes, then drain and mash until smooth. Return them to the pan, then beat in the milk, butter and most of the cheese. Season with salt.
2. While the potatoes cook, bring the wine and stock to a simmer in a large pan over a medium heat. Add the chicken and leek/ fennel and simmer gently for 10-12 minutes, skimming off any foam that forms on top. Put a sieve over a large bowl and strain the contents of the pan, reserving the solids and liquid.
3. Put the pan back over a medium heat and add the butter and flour. Stir into a paste, then pour the liquid back in bit by bit while stirring continuously to create a smooth chicken sauce (velouté).
4. Add the chicken and leek/fennel back into the pan with the peas, dill and lemon zest, then stir to combine. Pour into an ovenproof dish, then top with the mashed potato and rake with a fork – this will give you crisp ridges once cooked. Sprinkle with the reserved cheese and the almonds, then bake for 30 minutes. Let the pie stand for 5 minutes before serving