Chicken & Leek Pie



  • 2 chicken breasts, diced
  • 1 leek, sliced
  • 100g cooking bacon, diced
  • 1 tbsp plain flour
  • 1 tbsp butter
  • 1 tsp oil
  • 600ml chicken stock
  • 1 bay leaf
  • 1 tbsp parsley
  • 1 tsp mustard
  • 1.5kg potatoes
  • 1 tbsp butter
  • 75g mature cheddar cheese, grated
  • 2 pinches salt and pepper


1. Dice the potatoes and add them to a pot with enough water to cover. Boil for 15 minutes or until soft.

2. Add the butter and oil to a pan on medium heat (the oil prevents the butter from burning).

3. Add the leek and fry till it softens. This should take around 3 - 4 minutes.

4. Remove from the pan and set aside.

5. Add the chopped chicken and bacon to the pan and fry until it begins to colour but not cooked through. This should take about 5 minutes.

6. Put the leeks back into the pan and add flour, stock, bay leaf and parsley.

7. Stir until the sauce thickens about 5 minutes.

8. Fish out the bay leaf and transfer the chicken mixture to an ovenproof dish.

9. Season with salt and pepper, add the mustard and stir through.

10. Drain the potatoes, add the butter then mash until smooth.

11. Scoop the mashed potatoes onto the chicken mixture, spread until it's covered and sprinkle over the cheese.

12. Place in the oven for 20 minutes at 180c until the cheese has melted and you have a bit of charring on top.

13. Serve with mixed veg cooked as per the packet instructions.

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