Chicken & leek pot pies

Chicken & leek pot pies

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(44 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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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
juniper1980
25th Mar, 2009
3.05
Just cooked this for me and Mr Juniper. As always I changed bits to suit my tastes/what was in my fridge. I used chicken stock instead of just water, just potatos for the mash, left out the lemon, added two garlic cloves to the leeks and some fresh thyme. I stirred in some left over whipping cream and some english mustard to the leeks and garlic and also a touch of butter. I added some grated parmesan to the mash and before topping the leek/chicken combo with it. Ended it all with an extra sprinkling of parmesan. Enjoyed it but will use less of the cooking water next time, it was a little watery. If I hadn't added the parmesan I felt it would have been a bit bland.
krazylegs
17th Mar, 2009
i dont add lemon as one of the kids hates it!! this has become a firm family favourite so much taste from so few ingredients. I too used chicken stock but do add a lot more creme fraiche then im supposed to x
njread
1st Mar, 2009
Tried this pie first time i have cooked for a long time the lemon was a bit to much i used chicken oxo instead of the potato water my wife was most pleased with my effort i will be making again
hcurley
22nd Feb, 2009
Tried this pie and it was lovely. I added cheese & bacon bits to the pie mixture, left out the parsnips and the lemon and used stock instead of water and a little less mustard than recommended. Really tasty and very simple. Highly recommended, will make this again and again. Great on sunday with some green veg in place of a sunday roast.
vancoolie
14th Jan, 2009
Was REALLY REALLY naughty and added butter and bacon instead of oil to the leeks, you definitely HAVE to use chicken stock - not potato water - no lemon, a small amount of extra mature cheddar cheese to the parsnip and potato mash with melted butter on top to brown........very very tasty, kids loved it. Small portions served with steamed broccoli, not SUPER healthy but a real treat! Will be a regular in our household from now on....
busymommy
14th Jan, 2009
1.05
Very disappointing bland dish, we thought it would have worked better with fish than chicken, then perhaps the lemon would not have clashed so terribly.

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