Chicken Pot Pies

Place the potato in a large saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain. Add half of the butter and season with salt and pepper. Using a potato masher, mash the potato until you reach a chunky and firm consistency.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the chicken thighs and cook, stirring, for 3-4 minutes or until browned. Transfer the chicken to a bowl and set aside. Place the same pan back over a medium-high heat. Add the leek, carrot and corn and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until fragrant. Add the baby spinach and stir through until wilted. Transfer to the same bowl as the chicken. Wipe the pan clean with a paper towel.

In a small jug combine the chicken stock cube, hot water and milk. Melt the remaining butter in the same frying pan over a medium heat. Stir in the plain flour and cook, stirring, for 1 minute. Slowly whisk in the stock mixture. Cook, stirring, for 5 minutes or until the sauce thickens. Stir through the Dijon mustard. Season with salt and pepper. Stir through the parsley and the chicken and vegetable mixture. Transfer the mixture to the baking dish or individual ovenproof ramekins.