Chicken, mushroom, tarragon pot pies

This is a quirky take on the traditional shepherd’s pie. Preparation Time 15 minutes Cooking Time 45 minutes Ingredients (serves 4) 4 sebago potatoes, peeled, halved 20g butter, chopped 250ml ctn Philadelphia cream for cooking 30% 1 tablespoon olive oil 8 (about 800g) chicken thigh fillets, coarsely chopped 200g Swiss brown mushrooms, thinly sliced 1 leek, thinly sliced 1 garlic clove, crushed 1 tablespoon plain flour 1/2 cup (125ml) chicken stock 1 tablespoon Dijon mustard 1 tablespoon lemon juice 2 tablespoons coarsely chopped fresh tarragon 20g butter, extra, melted Steamed butter beans and snow peas, to serve Method Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 20 minutes or until tender. Drain well. Return the potatoes to the pan with butter and half the Philadelphia cream for cooking. Use a potato masher to mash until smooth. Taste and season with salt and pepper. Meanwhile, heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken. Add the mushrooms to the pan and cook, stirring, for 5 minutes or until tender. Transfer to the bowl with chicken. Add the leek and garlic to the pan and cook, stirring, for 2-3 minutes or until leek softens. Sprinkle the flour over mixture and cook, stirring, for 1 minute. Return the chicken and mushroom mixture with the chicken stock, mustard, lemon juice, tarragon and remaining Philadelphia cream for cooking. Bring to a simmer. Cook, stirring occasionally, for 10 minutes or until chicken is cooked through and sauce thickens slightly. Remove from heat. Taste and season with salt and pepper. Preheat a grill on high. Spoon the chicken mixture among four 1 1/2-cup (375ml) capacity ovenproof dishes. Spoon the mashed potato over the chicken. Lightly brush with melted butter. Cook under preheated grill for 5 minutes or until lightly golden. Serve immediately with steamed beans and snow peas, if desired. From/taste