Chicken & leek pot pies

Chicken & leek pot pies

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
341
protein
36g
carbs
33g
fat
8g
saturates
2g
fibre
9g
sugar
10g
salt
0.4g

Ingredients

  • 500g parsnips, peeled
  • 300g floury potatoes, peeled
  • 500g boneless skinless chicken breasts
  • 2 tsp cornflour
  • 1 tbsp olive oil
  • 4 leeks, sliced
  • grated zest 1 lemon
  • 2 tbsp chopped parsley
  • 2 tbsp low-fat crème fraîche
  • 1 tbsp wholegrain mustard

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Chop the parsnips and potatoes into chunks, then boil for 15 mins until tender. Drain, reserving the water, then mash with a little seasoning.
  2. Cut chicken into small chunks, then toss in the cornflour. Heat the oil in a large pan, add the leeks, then fry for 3 mins until starting to soften. Add the chicken and 200ml water from the potatoes, then bring to the boil, stirring. Reduce the heat, then gently simmer for 10 mins, until the chicken is just tender. Remove from the heat, then stir in the lemon zest, parsley, crème fraîche and mustard.
  3. Divide the chicken filling between four 300ml pie dishes. Spoon over the mash and spread roughly with a fork to seal in the filling. Bake for 25 mins until the topping is crisp and golden.

Recipe from Good Food magazine, November 2008

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
VegiFamily's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I easily converted this into a tasty vegetarian meal simply by using cubes of roasted butternut squash instead of chicken.
The only other adjustment I made was to use good quality vegetable bullion instead of potato water.
It made a tasty comforting family meal.

Coxy89's picture

If you follow the recipe it is really bland. I wouldn't recommend

Nancy54321's picture
  • 1
  • 2
  • 3
  • 4
  • 5

we love this recipe. it is so simple to make and goes well with some fresh veggys and crusty bread to mop the sauce up with. **** four stars

allisonh71's picture

Also didn't fancy the lemon. Can't rate for some reason. 4* for me.

allisonh71's picture

Went into auto-pilot and browned the chicken in the flour! Stock instead of potato water. Thought it might need less stock without the starch but could have stood the full 200ml. Added pancetta before adding the leeks. Very tasty.

0andyandrach0's picture

We made this in one big oven dish and used chicken stock like someone else suggested. However we put the leeks in just before we topped it with mash, and added asparagus at the same time. It worked really well and was full of flavour.

sara67's picture

Did this last night, loved it and will definitely do it again. I made quite a few changes due to not having the ingredients - no parsnips so just did spuds, no parsley, crème fraiche or wholegrain mustard. Instead I ignored the parsley and used milk and Colemans mustard. I also took the previous advice and added a stock cube to the spud water - I think it would have been bland otherwise. Next time I think I'll grate some nutmeg in - it works in other chicken pie fillings.

andyjp72's picture
  • 1
  • 2
  • 3
  • 4
  • 5

To elaborate on this recipe I mixed spring onion into my mash and used lemon thyme in the chicken/leek mix for a subtle hint of lemon. Instead of breast meat I used thighs (love the dark side) and chicken stock, not just tatty water, intensified the flavour.

suzmat's picture
  • 1
  • 2
  • 3
  • 4
  • 5

love this recipe. its easy enough to make and very feeling, you feel like your having something naughty when your not i love the added lemon zest in it you can taste it without it overpowering the other flavours.

gemmam22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I left out the mustard and lemon, because I didn't have it. I used cream and also added peas and pancetta cubes. The pancetta gave it an extra flavour and I was really happy with the recipe!

ginge86's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this following the recipe, except adding a chicken stock cube to the potato water, and made in one large dish instead of individual ones. Thought it was light yet tasty, and loved the hint of lemon running through the dish.

pip_da_trip's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great dish if you add, smoked bacon, chestnut mushrooms and sweetcorn. I also used chicken stock instead of potato water (???) much tastier and a dash of Worcester sauce. Topped it all off with a bit of smoked applewood cheese as well.

Nom nom.

pip_da_trip's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Great dish if you add, smoked bacon, chestnut mushrooms and sweetcorn. I also used chicken stock instead of potato water (???) much tastier and a dash of Worcester sauce. Topped it all off with a bit of smoked applewood cheese as well.

Nom nom.

flynn123's picture

This is a must for everday dining or a dinner party. I followed the recipe exactly except I added an extra dollop of creme fresh. Really delicious and the flavours of the leek and lemon really do shine through. Thoroughly recommended. (I make it as one big dish as opposed to individual ones.)

hehesquirrel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

forgot to rate.

hehesquirrel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is dead good and healthy. I found other chicken and leek pies recipes have more kcals. This is really good. And I would introduce it to my friends. It very comforting. Thank you for sharing it.

zetallgerman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was lovely and surprisingly hearty & filling considering that it's so healthy! After reading the comments here I left out the lemon (I think the problem is that adding lemon to any dish containing creme fraiche simply becomes too acidic.) As hubby and I are not mad about parsnips, I used celeriac in the potato mash instead. Also added some carrots and frozen peas to the pie... delicious! Will make this again this weekend!

sdc131003's picture

Lovely recipe once adapted. left out the creme fraiche, lemon zest & parsley. used 1 level tsp of wholegrain mustard only and added 1 tsp of stock granules. added sweetcorn, carrots & bacon to the chicken. left out the parsnips but added some swede to the potato instead. served with some green beans. My 1yr old & 6yr old daughters loved it as did my husband. Have never seen food disappear so fast.

hehesquirrel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used 2 tbsp milk and flour to make the source instead of cream, put breadcrumb instead of cheese and added some sweet corn. Healthier and delicious! Next time, I will try no lemon.

booboo18's picture

I added a chicken stock cube to the sauce. Was lovely nice with a salad.

Pages

Questions

Tips