Chicken, leek and mushroom Pie

Categories: MAIN COURSES and RECIPES.

Photo of chicken, leek and mushroom pie

Comfort food heaven.

Lovely leeks, carrots, mushrooms and peas softened in chicken stock. Tasty diced chicken thighs and tarragon for bags of flavour, topped with a mix of white potato and sweet potato.

 

 

Photo of chicken, leek and mushroom pie

Chicken, leek and mushroom Pie

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Courses
Servings 4 Servings

Ingredients
  

  • 400 g potato peeled and roughly chopped
  • 400 g sweet potato peeled and roughly chopped
  • 450 ml chicken stock
  • 2 leeks washed and finely sliced
  • 300 g carrots peeled and diced
  • 100 g mushrooms washed and sliced
  • 200 g frozen peas
  • 400 g chicken thighs skinless and boneless, diced
  • 3 tbsp tarragon chopped
  • 1 egg lightly beaten

Instructions
 

  • Preheat the oven to 180°C/Gas 4.
  • Boil all the potatoes for 15-20 minutes or until tender then mash.
  • To make the filling place the stock, leeks, mushrooms and carrots in a saucepan and cook over a gentle heat for 10 minutes, stirring often until soft.
  • Add the peas, tarragon and diced chicken to the filling mix and cook gently for 5 minutes.
  • Transfer the filling to a casserole or pie dish and top with mash.
  • Brush the top with all the beaten egg.
  • Bake in the oven for 20-25 minutes until golden and bubbling.
  • Serve immediately with extra veg of your choice. I used cauliflower, broccoli, kale and chantenay carrots.

Notes

Nutrition per serving (before serving with extra veg):
554 Kcal, 66g Carbohydrate (14g sugar, 10g fiber), 6g fat (1g saturates), 32g protein
Photo of chicken, leek and mushroom pie plated