Chicken & leek pot pies

Chicken & leek pot pies

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(47 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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ginge86
14th Nov, 2012
4.05
Made this following the recipe, except adding a chicken stock cube to the potato water, and made in one large dish instead of individual ones. Thought it was light yet tasty, and loved the hint of lemon running through the dish.
pip_da_trip
1st Aug, 2012
4.05
Great dish if you add, smoked bacon, chestnut mushrooms and sweetcorn. I also used chicken stock instead of potato water (???) much tastier and a dash of Worcester sauce. Topped it all off with a bit of smoked applewood cheese as well. Nom nom.
pip_da_trip
1st Aug, 2012
4.05
Great dish if you add, smoked bacon, chestnut mushrooms and sweetcorn. I also used chicken stock instead of potato water (???) much tastier and a dash of Worcester sauce. Topped it all off with a bit of smoked applewood cheese as well. Nom nom.
flynn123
14th Jan, 2012
This is a must for everday dining or a dinner party. I followed the recipe exactly except I added an extra dollop of creme fresh. Really delicious and the flavours of the leek and lemon really do shine through. Thoroughly recommended. (I make it as one big dish as opposed to individual ones.)
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.

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