Chicken & leek pot pies

Chicken & leek pot pies

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(45 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…

  • 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…

  • 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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VegiFamily
12th Mar, 2014
4.05
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.
allisonh71
27th Dec, 2013
Went into auto-pilot and browned the chicken in the flour! Stock instead of potato water. Thought it might need less stock without the starch but could have stood the full 200ml. Added pancetta before adding the leeks. Very tasty.
0andyandrach0
19th Nov, 2013
We made this in one big oven dish and used chicken stock like someone else suggested. However we put the leeks in just before we topped it with mash, and added asparagus at the same time. It worked really well and was full of flavour.
sara67
4th Oct, 2013
Did this last night, loved it and will definitely do it again. I made quite a few changes due to not having the ingredients - no parsnips so just did spuds, no parsley, crème fraiche or wholegrain mustard. Instead I ignored the parsley and used milk and Colemans mustard. I also took the previous advice and added a stock cube to the spud water - I think it would have been bland otherwise. Next time I think I'll grate some nutmeg in - it works in other chicken pie fillings.
andyjp72
16th Apr, 2013
4.05
To elaborate on this recipe I mixed spring onion into my mash and used lemon thyme in the chicken/leek mix for a subtle hint of lemon. Instead of breast meat I used thighs (love the dark side) and chicken stock, not just tatty water, intensified the flavour.
suzmat
4th Mar, 2013
5.05
love this recipe. its easy enough to make and very feeling, you feel like your having something naughty when your not i love the added lemon zest in it you can taste it without it overpowering the other flavours.
gemmam22
14th Nov, 2012
4.05
I left out the mustard and lemon, because I didn't have it. I used cream and also added peas and pancetta cubes. The pancetta gave it an extra flavour and I was really happy with the recipe!

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