Creamy Chicken and Leek Pie

with Peas and Parmesan
In need of some comfort food? This one's for you!
1,230 Reviews
Cals 823 · Prot 72 · Carbs 83 · Fat 21
Family-Friendly
Try Hello Chef Now
40 min
Creamy Chicken and Leek Pie with Peas and Parmesan
In need of some comfort food? This one's for you!
1,230 Reviews
Cals 823 · Prot 72 · Carbs 83 · Fat 21
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 4*5*9*15*
1 Piece
Cream cheese 4*
80 Grams
Green peas
150 Grams
Wholegrain mustard 13*
15 Grams
Black pepper
0.5 Tsp
Mash
Potatoes
600 Grams
Salt
0.5 Tsp
Parmesan 4*
30 Grams
Whole milk 4*
200 ML

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

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

Instructions

Boil potatoes

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.
Prep

2 Prep

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

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.
Pull chicken

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.
Mash

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.
Bake

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.
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