Chicken & leek pot pies

Chicken & leek pot pies

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(34 ratings)

Prep: 45 mins Cook: 25 mins

Easy

Serves 4
Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal341
  • fat8g
  • saturates2g
  • carbs33g
  • sugars10g
  • fibre9g
  • protein36g
  • salt0.4g
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Ingredients

  • 500g parsnip, peeled

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 300g floury potato, peeled

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 500g boneless skinless chicken breast
  • 2 tsp cornflour
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 leek, sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • grated zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp chopped parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp low-fat crème fraîche
  • 1 tbsp wholegrain mustard

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.

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Comments (51)

hehesquirrel's picture
4

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
4

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
4

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.

faypeacock's picture
1

This is very bland if you follow the recipe exactly. It's a nice concept and turns out as the recipe but definitely needs more flavour - we quite liked the lemon but it does need bacon!

arthurhoff's picture
5

I also didn't use any lemon.
I added a chicken stock cube to the chicken whilst it was still frying and also some mushrooms, bacon and garlic, then topped it off with some basil before adding the chicken stock. 200ml was a bit too much, since I found I had to reduce it down for a bit. Also added some cheese to the mash and the chicken.
Was absolutely delicious!!

nemnem's picture
4

I made this for me and the fella and we both loved it! i used a splash lemon juice instead of the rind, just to bring out the flavour. will be making again!

oliviahonaker's picture

i used no lemon but a chicken stock cube with milk and a little water instead of the potato water and creme fraiche. Not too exciting but comforting

juniper1980's picture
3

Just cooked this for me and Mr Juniper. As always I changed bits to suit my tastes/what was in my fridge. I used chicken stock instead of just water, just potatos for the mash, left out the lemon, added two garlic cloves to the leeks and some fresh thyme. I stirred in some left over whipping cream and some english mustard to the leeks and garlic and also a touch of butter.
I added some grated parmesan to the mash and before topping the leek/chicken combo with it. Ended it all with an extra sprinkling of parmesan.
Enjoyed it but will use less of the cooking water next time, it was a little watery. If I hadn't added the parmesan I felt it would have been a bit bland.

krazylegs's picture

i dont add lemon as one of the kids hates it!! this has become a firm family favourite so much taste from so few ingredients. I too used chicken stock but do add a lot more creme fraiche then im supposed to x

njread's picture

Tried this pie first time i have cooked for a long time the lemon was a bit to much i used chicken oxo instead of the potato water my wife was most pleased with my effort i will be making again

hcurley's picture

Tried this pie and it was lovely. I added cheese & bacon bits to the pie mixture, left out the parsnips and the lemon and used stock instead of water and a little less mustard than recommended. Really tasty and very simple. Highly recommended, will make this again and again. Great on sunday with some green veg in place of a sunday roast.

vancoolie's picture

Was REALLY REALLY naughty and added butter and bacon instead of oil to the leeks, you definitely HAVE to use chicken stock - not potato water - no lemon, a small amount of extra mature cheddar cheese to the parsnip and potato mash with melted butter on top to brown........very very tasty, kids loved it. Small portions served with steamed broccoli, not SUPER healthy but a real treat! Will be a regular in our household from now on....

busymommy's picture
1

Very disappointing bland dish, we thought it would have worked better with fish than chicken, then perhaps the lemon would not have clashed so terribly.

becci-225's picture
5

I didn't put the parsnips in the mash (forgot to get them!), i added an extra tbsp of mustard and skipped the lemon juice, and also added cheese to the top, was gorgeous, loved it, and my parents and sister loved it as well! Will make this again!

jasonsimpson23's picture
4

Only change I made to this recipe was replacing the potato water with chicken stock, and using just mashed potato to top the pie. I really enjoyed it, and thought the hint of lemon running through the chicken and leek worked really well - I certainly did not find it overpowering.

risingcake's picture
4

I was a bit naughty and added bacon cooking it with the leeks, it was dilicious

bethocallaghan's picture
3

I agree - didn't like the lemon. It is a little bland but I think everything could be solved by a little grated cheese on top.

krissyb's picture
4

we didn't add lemon and am glad of this, thought the dish was good, we used chicken stock instead of water but felt like the parsnip overpowered the dish a bit. next time we would just use potato mash on top. the chicken was absolutly gorgeous - soo much more tender than if you'd fried it. i would also add sweetcorn next time.

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