Chicken & leek pot pies

Chicken & leek pot pies

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(30 ratings)

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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

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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

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Comments

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beverley1471's picture
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used chicken stock instead of water and added some mushrooms. was very tasty with veg.

gemmaharris81's picture
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Made this last night, my boyfriend and I thought is was delicious. I decided not to put in the lemon but did add blanched green pepper fro an extra texture.

lindad4a's picture
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I didn't use lemon (mainly because I completely forgot to buy one) however, with or without, I found this dish very disappointing. It was easy to make - but very bland to eat. If not lemon, it certainly needs something to pep it up a bit. Maybe cider instead of potato water in the sauce? I won't be adding this receipe to my binder!

runnyeyes's picture
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...I liked the lemon!

regornotrub's picture
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I would agree with gemcheat, the lemon overpowers everything in this dish, forget, mustard,leeks, parsley, even the chicken, in fact just bake a lemon cheese cake and call it a main course, I will try this again with n o lemon and maybe a bit more mustard, but who the hell waas the taste team !!!!!!!!

gemcheat's picture
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Lovely pie but I would recommend leaving the lemon out as it really spoilt the dish for me.

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