Chicken & leek pot pies

Chicken & leek pot pies

  • 1
  • 2
  • 3
  • 4
  • 5
(31 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

Ads by Google

Comments, questions and tips

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

Comments

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

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

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

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

ashdale's picture

Loved this, including the lemon! Surely, everyone adapts to suit individual tastes? Perfect for my gluten free friend as well.

leighannie71's picture

Totally agree about lemon, mine wasn't too bad as topped with mashed carrot, turnip and parsnip. even healthier.:)

juicy_83's picture

We loved this - except for the lemon, which just spoilt it. Will make it without next time!

claireannmoran's picture

Lemon completely overpowered the dish. Nobody (4 of us) particularly liked it - quite tasteless really and won't be cooking it again! Shame as I like all the ingredients.

sarahg34's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We really liked this. I left the lemon out but added cubed carrots and peas.

Nice and easy and really filling!

Pages

Questions

Tips