Creamy Chicken and Leek Pie

with Peas and Parmesan
In need of some comfort food? This one's for you!
Cals 809 · Prot 58 · Carbs 81 · Fat 26
Family-Friendly
Try Hello Chef Now
40 min
photo
In need of some comfort food? This one's for you!
Cals 809 · Prot 58 · Carbs 81 · Fat 26
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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