Creamy Chicken and Leek Pie

with Peas and Parmesan

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Instructions

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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.

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2 Prep

Meanwhile, wash and finely slice the leeks. Chop the parsley. Grate the Parmesan

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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. 

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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. 

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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.

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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

Number of people

Sauce

Chicken breast 400 Grams
Leeks 1 Piece
Fresh parsley 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 100 ML
Chicken stock cube 1 Piece
Cream cheese 80 Grams
Green peas 150 Grams
Wholegrain mustard 15 Grams
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Salt 0.5 Tsp
Parmesan 30 Grams
Whole milk 200 ML

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

photo

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.

photo

2 Prep

Meanwhile, wash and finely slice the leeks. Chop the parsley. Grate the Parmesan

photo

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. 

photo

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. 

photo

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.

photo

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

Number of people

Sauce

Chicken breast 400 Grams
Leeks 1 Piece
Fresh parsley 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Water 100 ML
Chicken stock cube 1 Piece
Cream cheese 80 Grams
Green peas 150 Grams
Wholegrain mustard 15 Grams
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Salt 0.5 Tsp
Parmesan 30 Grams
Whole milk 200 ML
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