Chicken & Leek Pot Pies
This comforting chicken and leek pie features a delicious combination of tender chicken chunks coated in a creamy, tangy sauce, topped with a fluffy mash made from parsnips and potatoes. Flavored with zesty lemon, aromatic parsley, and a hint of wholegrain mustard, this pie is a perfect choice for a cozy family dinner or a special gathering. With a golden crisp topping and a flavorful filling, this dish is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 500g parsnips , peeled
- 300g floury potatoes , peeled
- 500g boneless skinless chicken breasts
- 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
Instructions
- 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.
- 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.
- 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.
Cook Time
25M
Prep Time
PT45M
Yield
Serves 4
Nutrition
- Calories: 341 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 33 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 36 grams protein
- Sodium Content: 0.4 milligram of sodium
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