Creamy Chicken and Leek Pie
with Peas and Parmesan
Instructions
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.
2 Prep
Meanwhile, wash and finely slice the leeks. Chop the parsley. Grate the Parmesan.
3 Simmer chicken
Heat a pan over a low heat with a drizzle of oil. Once hot, add the chicken and chopped leeks with a pinch of salt and cook for 7 min until the leeks are soft and the chicken is browned. Add the water and stock cube and simmer, covered, for 8 min.
4 Pull chicken
After 8 min, using two forks, pull the chicken until it's fully shredded. Add the cream cheese, parsley, peas and mustard. Give everything a good mix up. Season with salt and pepper and set aside.
5 Mash
Once soft, drain the potatoes and return them to the pan with a splash of milk. Mash until smooth. Add the Parmesan and season with salt.
6 Bake
Transfer the chicken sauce to an oven proof dish. Carefully top with the mashed potato. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.
Tips for fussy eaters
Leave out the parsley and mustard and make small, individual pies for them!
Pro tip
For an extra golden crust, place the pie under the grill or broiler for the final 5 min.
In need of some comfort food? This one's for you!
Cooking Time: 40 min
Cals 870 · Prot 62 · Carbs 92 · Fat 26
Gluten-Free
Ingredients
Sauce
Mash
In need of some comfort food? This one's for you!
Cooking Time: 40 min
Cals 870 · Prot 62 · Carbs 92 · Fat 26
Gluten-Free
Instructions
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 15 min or until soft.
2 Prep
Meanwhile, wash and finely slice the leeks. Chop the parsley. Grate the Parmesan.
3 Simmer chicken
Heat a pan over a low heat with a drizzle of oil. Once hot, add the chicken and chopped leeks with a pinch of salt and cook for 7 min until the leeks are soft and the chicken is browned. Add the water and stock cube and simmer, covered, for 8 min.
4 Pull chicken
After 8 min, using two forks, pull the chicken until it's fully shredded. Add the cream cheese, parsley, peas and mustard. Give everything a good mix up. Season with salt and pepper and set aside.
5 Mash
Once soft, drain the potatoes and return them to the pan with a splash of milk. Mash until smooth. Add the Parmesan and season with salt.
6 Bake
Transfer the chicken sauce to an oven proof dish. Carefully top with the mashed potato. Run a fork over the mash to create a ripple effect. Bake for 15 min until golden brown on top.
Tips for fussy eaters
Leave out the parsley and mustard and make small, individual pies for them!
Pro tip
For an extra golden crust, place the pie under the grill or broiler for the final 5 min.
Ingredients
Sauce
Mash
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