Chicken, pea and leek pie

A yummy pie of fluffy potato on top of a creamy chicken and vegetable filling.

Serves: 4

Preparation time:  20 minutes

Cooking time:  55 minutes

0.0/5 stars Av. customer rating

You will need

  • 850g potatoes, peeled and roughly chopped
  • A knob of butter
  • 100ml milk
  • 1 tablespoon olive oil
  • 325g pack British chicken thigh fillets
  • 250g leeks, thinly sliced
  • 600g British garden peas (frozen)
  • 40g pack Cheddar cheese sauce mix
[]

Recipe Information

Step by step guide to making Chicken, pea and leek pie

  1. Boil the potatoes, for about 10 minutes, until tender. Drain the potatoes and leave to steam dry in a colander for a few minutes. When dry, mash the potatoes with a knob of butter and the milk to create a smooth mash.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  3. Heat the olive oil in a pan and sauté the chicken thigh fillets and the the leeks for 6-8 minutes or until the chicken is cooked through. Transfer to a large ovenproof dish and add the frozen peas.
  4. Make up the instant cheese sauce mix following pack instructions and add to the dish. Mix well.
  5. Spoon the mashed potato on top, spread evenly and mark with a fork, then bake for 30-35 minutes until golden and bubbling.

Make it veggie: Try swapping the chicken for 300g Quorn chicken-style pieces.

Nutrition for veggie option, per portion: 469 cals, 13g fat, of which 1.2g saturated fat, 20.4g added sugar, 0.7g salt.

Summary of customer ratings and reviews

Nutritional information for Chicken, pea and leek pie

Nutritional information for Chicken, pea and leek pie

Nutrition type per serving
Calories 723 kcal
Total Fat 19g
Saturated Fat 6.1g
Salt 1.4g
Sugar 9.9g

This recipe is:

Here are your recipe ingredients

Add products to your trolley individually or simply add them all and remove any you don't need later.

Add all ingredients