Chicken & leek pot pies

Chicken & leek pot pies

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(40 ratings)

Prep: 45 mins Cook: 25 mins


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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  • 500g parsnip, peeled



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

  • 300g floury potato, peeled



    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

    Olive oil

    ol-iv oyl

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

  • 4 leeks, sliced



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

  • grated zest 1 lemon



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

  • 2 tbsp chopped parsley



    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


  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, questions and tips

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2nd Oct, 2018
Made a big dish. Used what I had in - chicken, leeks, sour cream (which was fine instead of creme fraiche) bit of onion and used tbsp vegetable bullion powder sprinkled on the chicken before couple tbsps potato water to make sure it thickened up. Finally added some grated cheese on top (which I see others have done!) and it was lovely. Baked for 30 mins, perfick.
Celia Stephens's picture
Celia Stephens
14th Aug, 2018
Really yummy pie, to which I added mushrooms (my favourite!). Was a bit dry as I think I got rid of too much of the liquid before popping it in the oven, and the addition of a chicken stock cube would have helped, but I'll know for next time. I only added the mustard to the mash rather than the filling (it doesn't need both), and used 0% creme fraiche. Next time I might add some green veg, e.g. peas.
18th Jan, 2017
I used this as a base recipe, but adapted it to what i had in & healthier options. For the mash i used sweet potato, swede, garlic and a bit of thyme. I added some spring greens and peas to the filling, and i used low fat cream cheese instead of creme fresh. I used chicken stock and a mixture of died herbs and was lovely - will make again.
15th May, 2016
Tried this tonight. Made it veggie, by using Quorn instead of chicken. Cooked potatoes and parsnips in stock, but be careful not to add any salt until you can taste the sauce as the stock can be quite salty. Used quark instead of crème fresh as that was what I had and also wanted to make it low fat. It worked well.
4th Oct, 2015
Loved this - substituted sweet potato for part of the parsnip volume and kids didn't notice the parsnip element which they claim not to like! The stock cube crumbled in as someone previously suggested made it lovely and chickeny! Added a drop of white wine to chicken too. Lemon zest was an interesting tweak on the dish. It's a great base recipe to which you could add bacon / courgettes or other veg to ring the changes.
12th Aug, 2015
This is great for the whole family. My two year old loves it!
22nd Feb, 2015
Delicious. Full of flavour. Definitely a winner with all the family. I too added chicken stock with the water
2nd Dec, 2014
This is a lovely healthy winter warmer, the only thing I changed is using chicken stock rather than potato water and I snuck a little cheese on top cos I was feeling naughty! Lovely. Will make again. Repeatedly!
2nd Oct, 2018
That's exactly what I did, before I read your comment! It was lovely :)
12th Mar, 2014
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.


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12th Aug, 2015
I would recommend substituting the parsnips for celeriac.
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