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Easy creamy chicken and leek pie

Chicken & leek pot pies

Easy creamy chicken and leek pie

Name: Easy creamy chicken and leek pie
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4
Cuisine: British
Ingredients: 500g parsnip peeled; 300g floury potato peeled; 500g boneless skinless chicken breast; 2 tsp cornflour; 1 tbsp olive oil; 4 leeks sliced; grated zest 1 lemon; 2 tbsp chopped parsley; 2 tbsp low-fat crème fraîche; 1 tbsp wholegrain mustard

Mary Cadogan

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Serves 4

Easy

Prep: 45 mins

Cook: 25 mins

A star rating of 3.9 out of 5.65 ratingsRate

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Creamy individual pies topped with fluffy mash - perfect for a relaxed dinner, with your favourite veg

Healthy

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Ingredients

Nutrition

Units:

MetricUS

500g parsnip

peeled
300g floury potato

peeled
500g boneless skinless chicken breast
2 tsp cornflour
1 tbsp olive oil
4 leeks

sliced
grated zest 1 lemon
2 tbsp chopped parsley
2 tbsp low-fat crème fraîche
1 tbsp wholegrain mustard

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Nutrition: per serving

kcal341
fat8g
saturates2g
carbs33g
sugars10g
fibre9g
protein36g
salt0.4g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

TRY

You can make one big pie if you prefer. Use a 1.2-litre pie dish and increase the cooking time in the oven by about 10 minutes.

Recipe from Good Food magazine, November 2008

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A star rating of 3.9 out of 5.65 ratings

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