Set oven to 220ºC, grill. Dice potatoes and cut cauliflower into florets. Place in a saucepan, cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and return to saucepan (see step 4).
2. Brown the chicken
Heat a large oven-proof frypan (see notes) with oil/butter over high heat. Add chicken and cook for 4-5 minutes or until lightly browned. Slice leek and celery, remove kernels from corn cob.
3. Cook the vegetables
Add prepared vegetables, crushed garlic and 1-2 tbsp thyme leaves (see notes) Cook for 3-4 minutes. Dissolve 3 tsp cornflour in 1 1/2 cup of water. Add to pan with 1 stock cube, mix well. Cover and simmer for 5 minutes.
4. Mash the potatoes & cauliflower
Mash potatoes and cauliflower with 2-3 tbsp olive oil/butter, season with salt and pepper. Spread over the top of the chicken mixture and place in oven (see notes). Cook for 5 minutes or until the topping is golden.
5. Cook the greens
Trim sugar snaps and slice zucchini. Add to a small pan with 1/4 cup water. Cover and cook over medium-high heat for 2-3 minutes or until cooked to your liking. Drain and toss with olive oil / butter, salt and pepper.
6. Finish and plate
Serve chicken pie at the table with a side of greens.
If you don’t have an ovenproof frypan, transfer chicken mixture to an ovenproof dish at step 4.
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
Serve the chicken with mash if you are short on time. Add some cheese to the mash.
Medium potatoes, 2
Cauliflower, 1/2 *
Diced chicken thigh fillets, 600g
Celery sticks, 2
Corn cob, 1
Thyme, 1/2 packet *
Sugar snap peas, 1/2 bag (125g) *
Zucchini, 1/2 *
From your pantry
Olive + oil/butter for cooking, salt, pepper, cornflour, chicken stock cube, garlic (1 clove)