Creamy chicken and mushroom pie

Preheat oven to 190°C (fan assisted). Heat a dash of oil in a deep frying pan. Add the chicken and cook over a high heat until it colours. Remove from the pan and set aside. Drain off any excess oil and reduce the heat to medium low.

Add the butter, leeks and garlic and stir-fry until leeks soften. Add mushrooms and Gregg's Rubbed Thyme. Continue cooking a further minute. Add flour and stir to mix. Gradually add chicken stock, stirring continuously until sauce thickens. Add chicken back into the pan. Continue cooking and stirring until the sauce comes to the boil. Reduce heat. Simmer for 5 minutes. Stir through parsley. Transfer chicken and leek filling to an ovenproof dish. Top with Wattie's frozen Hash Bites. Place in the oven. Cook for 25-30 minutes, until hash bites are golden and filling cooked. Serve garnished with extra chopped parsley if wished. Accompany with steamed vegetables like broccoli, beans, courgettes or peas on the side.