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Chicken & leek pot pies

Chicken & leek pot pies

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(35 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

    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

    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

    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
    Leeks

    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

    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

    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, questions and tips

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hehesquirrel
4th Dec, 2011
4.05
forgot to rate.
hehesquirrel
4th Dec, 2011
4.05
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
15th Mar, 2011
4.05
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
3rd Nov, 2010
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
20th Oct, 2010
4.05
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
3rd Sep, 2010
I added a chicken stock cube to the sauce. Was lovely nice with a salad.
faypeacock
6th Apr, 2010
1.05
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
25th Nov, 2009
5.05
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
14th Sep, 2009
4.05
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
24th Apr, 2009
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

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