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 leek, 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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sophydix
18th Jan, 2017
3.8
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.
FionaVoysey
15th May, 2016
3.8
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.
Barbajuan
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.
NatashaJames11
12th Aug, 2015
5.05
This is great for the whole family. My two year old loves it!
jo_jo1970
22nd Feb, 2015
Delicious. Full of flavour. Definitely a winner with all the family. I too added chicken stock with the water
samisweetheart12
2nd Dec, 2014
5.05
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!
VegiFamily
12th Mar, 2014
3.8
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.
Coxy89
3rd Mar, 2014
If you follow the recipe it is really bland. I wouldn't recommend
Nancy54321
4th Feb, 2014
1.05
we love this recipe. it is so simple to make and goes well with some fresh veggys and crusty bread to mop the sauce up with. **** four stars
allisonh71
27th Dec, 2013
Also didn't fancy the lemon. Can't rate for some reason. 4* for me.

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NatashaJames11
12th Aug, 2015
5.05
I would recommend substituting the parsnips for celeriac.