Chicken and Leek Pie

Ingredients
- 6 chicken drumsticks, skin removed
- 2 cups cold water
- 80g butter
- 1 leek, pale section only, thinly sliced
- 400g kumara, peeled, cut into 1cm cubes
- 1 clove garlic, crushed
- ¼ cup plain flour
- 1⁄3 cup chopped Italian parsley
- 4 slices day-old white bread, crusts trimmed, cut into 1cm cubes
- 1 cup finely grated Parmesan cheese
Method
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1. Place drumsticks in a large, deep frying pan and add water. Bring to a boil then reduce heat and simmer, covered, for 25 minutes. Remove from heat and leave to cool for 10 minutes.
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2. Transfer drumsticks to a chopping board, reserving the liquid in a heatproof jug. Remove meat from bones and discard the bones. Roughly shred the meat.
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3 Preheat oven to 180°C (160°C fan-forced). Grease a 7-cup pie dish.
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4. Wipe the frying pan clean and melt 60g of the butter over a moderate heat. Add leek and kumara and cook, stirring for 5 minutes. Add garlic and cook for 30 seconds or until fragrant.
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5. Sprinkle flour over vegetables. Cook and stir for 2 minutes or until sauce thickens. Stir in reserved cooking liquid and bring to a boil. Reduce heat and simmer for 3 minutes or until sauce thickens. Remove from heat and stir in chicken and parsley.
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6. Melt remaining butter. Place bread in a medium bowl and drizzle with butter. Add Parmesan and toss to combine.
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7. Spoon chicken mixture into prepared dish. Top with bread mixture and bake for 10 minutes or until top is golden.