Chicken & leek pot pies

Chicken & leek pot pies

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(47 ratings)

Prep: 45 mins Cook: 25 mins


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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  • 500g parsnip, peeled



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 300g floury potato, peeled



    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



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp chopped parsley



    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


  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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21st Dec, 2008
I didn't put the parsnips in the mash (forgot to get them!), i added an extra tbsp of mustard and skipped the lemon juice, and also added cheese to the top, was gorgeous, loved it, and my parents and sister loved it as well! Will make this again!
20th Dec, 2008
Only change I made to this recipe was replacing the potato water with chicken stock, and using just mashed potato to top the pie. I really enjoyed it, and thought the hint of lemon running through the chicken and leek worked really well - I certainly did not find it overpowering.
risingcake's picture
17th Dec, 2008
I was a bit naughty and added bacon cooking it with the leeks, it was dilicious
9th Dec, 2008
I agree - didn't like the lemon. It is a little bland but I think everything could be solved by a little grated cheese on top.
8th Dec, 2008
we didn't add lemon and am glad of this, thought the dish was good, we used chicken stock instead of water but felt like the parsnip overpowered the dish a bit. next time we would just use potato mash on top. the chicken was absolutly gorgeous - soo much more tender than if you'd fried it. i would also add sweetcorn next time.
27th Nov, 2008
Loved this, including the lemon! Surely, everyone adapts to suit individual tastes? Perfect for my gluten free friend as well.
17th Nov, 2008
Totally agree about lemon, mine wasn't too bad as topped with mashed carrot, turnip and parsnip. even healthier.:)
6th Nov, 2008
We loved this - except for the lemon, which just spoilt it. Will make it without next time!
6th Nov, 2008
Lemon completely overpowered the dish. Nobody (4 of us) particularly liked it - quite tasteless really and won't be cooking it again! Shame as I like all the ingredients.
5th Nov, 2008
We really liked this. I left the lemon out but added cubed carrots and peas. Nice and easy and really filling!


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