Chunky chicken leek and mushroom pot pies

Chicken, leek and mushroom pie

Category: Main meal | Serves: 2

Prep time: 20 minutes | Cooking time: 40-45 minutes


2 baking potatoes (about 450g/1lb total weight) washed well (peel left on) and cut into chunks

350ml (12fl oz) skimmed or semi-skimmed milk, plus 1-2 tbsp for the potatoes

1-2 tbsp snipped fresh chives

Freshly ground black pepper, to taste

2 tsp rapeseed oil

2 small leeks, washed and sliced

115g (4oz) chestnut mushrooms, sliced

2 tbsp cornflour

2 tsp wholegrain mustard, or to taste

1 tbsp chopped fresh parsley

115g (4oz) cooked skinless, boneless chicken breast, chopped

  1. Preheat oven to 200°C/180°C fan/gas mark 6. Lightly grease 2 individual ovenproof dishes, set aside. Cook potatoes in a pan of boiling water for 15-20 minutes or until tender. Drain well; return to pan. Mash potatoes; stir in 1-2 tablespoons milk and the chives, mixing well. Season with black pepper.
  2. Meanwhile, heat oil in a non-stick saucepan. Add leeks and mushrooms; cook over a medium-high heat for 6-8 minutes or until vegetables are softened, stirring occasionally. Remove from heat; transfer vegetables onto a plate.
  3. Wash vegetable cooking pan; use it to make sauce. In a small bowl, mix cornflour with a little of remaining milk until smooth. Pour rest of milk into a saucepan; stir in cornflour mixture. Bring to the boil over a medium heat, stirring continuously, until thickened and smooth. Simmer for 2 minutes, stirring.
  4. Remove milk from heat; stir in mustard, parsley and black pepper. Stir in chicken and cooked vegetables (plus any juices).
  5. Transfer mixture to prepared dishes. Pile mash on top; spread roughly with a fork to cover chicken mixture completely. Place dishes on a baking sheet. Bake in oven for about 25 minutes or until topping is brown.

Nutritional information

Chicken Leek and Mushroom Pot Pie