Name: Chicken and leek pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 6 medium organic potatoes; 1 Tbsp of butter or dairy-free spread; 1 leek; 1 carrot; 1 clove of garlic; 1 tsp sweet paprika; 2 cups of leftover chicken or 2 chicken breast/thigh fillets; 1 cup of peas or green beans

Chicken and leek pie

21 Oct 2017

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

My daughter loves chicken pie - so I make it regularly for a midweek supper, using leftover roasted chicken from Sunday lunch. This recipe can also be made with fresh, filleted chicken meat. It’s a very easy and flexible dish - the green vegetables you can change according to your liking or what you happen to have in your fridge (I normally make it with peas, kale, green beans or spinach). Serve it with a crispy salad.

Ingredients

6 medium organic potatoes
1 Tbsp of butter or dairy-free spread
1 leek
1 carrot
1 clove of garlic
1 tsp sweet paprika
2 cups of leftover chicken or 2 chicken breast/thigh fillets
1 cup of peas or green beans

Instructions

Dice the potatoes, then put them in a pan of lightly salted water and bring to a boil. Gently simmer for about 15 minutes, until tender. Drain, add the butter/spread, season with salt & pepper, then mash with a potato masher. Set aside.
Meanwhile slice the leek, carrot and garlic. Cut the chicken and your chosen green vegetable into chunks.
Heat a couple of spoonful of olive oil in a frying pan and gently sauté the leek, carrot and garlic until soft. Add the chicken and fry for 3-5 minutes to cook or warm through. Add the paprika and the green vegetables. Stir, then add a splash of water and season with salt &pepper. Cover and cook for a couple of minutes.
When you’re ready to bake the pie, turn the oven on and set the temperature to 200°C.
Transfer the chicken and leek filling into a deep baking dish, spreading it out evenly. Cover evenly with the mashed potatoes. (If dairy is not an issue for you, you can sprinkle some grated cheese on top if you like). Season with black pepper and put the pie in the oven.
Bake for about 20-30 minutes, until the topping is crispy and/or the cheese is sizzling and brown.
Serve warm.