Freddy Forster served up a tasty chicken and leek pie with dauphinoise potatoes on Steph’s Packed Lunch.

The ingredients for the pie filling are: 500g chicken thigh, boneless and skinless, 50g unsalted butter, Drizzle of vegetable oil, ½ onion, peeled and diced, 150g leeks, diced, 150g button mushrooms, quartered, 1 tbsp plain flour, 50ml white wine, 200ml chicken stock and 1 tin chicken soup.

For the dauphinoise topping: 500ml double cream, 150ml full fat milk, Sprig of thyme, 2 cloves of garlic, 3 large potatoes, 50g Gruyere cheese, grated and 2 tbsp chives, chopped.

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