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Heat half of the oil in a 25-30 cm ovenproof frying pan over a medium-high heat. Season the chicken and brown all over. Set aside.
Add the rest of the oil and the butter to the pan and fry the onions and leeks for 10 minutes until they are translucent and completely softened then add the garlic and fry for a further 5 minutes.
Stir in the flour then gradually add the white wine. Allow to bubble for a minute then stir in the mustard and return the chicken to the pan along with the savoy cabbage.
Pour over the stock, cream and 50g parmesan and bubble for a couple of minutes to melt the cheese then remove from the heat. Season and stir through the thyme leaves then leave to cool slightly.
Preheat the oven to 190°C/170°C fan/375°F/Gas Mark 5.
Slice the potatoes into thick coins and blanch in boiling salted water for 1-2 minutes then rinse and dry.
Arrange potatoes over the top of the pie. Scatter the remaining parmesan over the top along with a good grind of black pepper and a few knobs of butter.
Cook for 35-45 minutes until the potatoes are tender, golden and bubbling.
Remove from the oven and leave to sit for five minutes before serving into warmed bowls.