Chicken & leek pot pies

Chicken & leek pot pies

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(43 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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beverley1471
2nd Nov, 2008
4.05
used chicken stock instead of water and added some mushrooms. was very tasty with veg.
gemmaharris81
28th Oct, 2008
4.05
Made this last night, my boyfriend and I thought is was delicious. I decided not to put in the lemon but did add blanched green pepper fro an extra texture.
lindad4a
26th Oct, 2008
1.05
I didn't use lemon (mainly because I completely forgot to buy one) however, with or without, I found this dish very disappointing. It was easy to make - but very bland to eat. If not lemon, it certainly needs something to pep it up a bit. Maybe cider instead of potato water in the sauce? I won't be adding this receipe to my binder!
runnyeyes
25th Oct, 2008
4.05
...I liked the lemon!
regornotrub
24th Oct, 2008
1.05
I would agree with gemcheat, the lemon overpowers everything in this dish, forget, mustard,leeks, parsley, even the chicken, in fact just bake a lemon cheese cake and call it a main course, I will try this again with n o lemon and maybe a bit more mustard, but who the hell waas the taste team !!!!!!!!
gemcheat
22nd Oct, 2008
4.05
Lovely pie but I would recommend leaving the lemon out as it really spoilt the dish for me.

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