Chicken, Leek & Potato Pie

Chicken, Leek & Potato Pie


1tbsp olive oil
500g chicken thigh fillets, chopped into bite-sized chunks
100g lardons
2 leeks, sliced
1tbsp plain flour
250ml chicken stock
2tbsp creme fraiche
4tbsp Traditional Farmhouse Pickle
800g mashed potato
handful of fresh parsley, chopped
50g cheddar, grated, plus extra

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Heat the oil in a large frying pan. Add the chicken and lardons, cook until golden before adding the leeks, cook for a further 2-3 minutes, until softened. Scatter over the flour and stir to combine.

Add the stock and cook for 5 mins, or until the chicken is cooked through and the stock has reduced.

Stir the creme fraiche into the mixture and season. Pour the mixture into a large ovenproof dish and dollop over the Traditional Farmhouse Pickle.

Stir the parsley and cheese through the mashed potato and spoon evenly over the pie mixture, top with extra cheese if desired.

Place the pie under the grill until the topping is golden. Serve.

Serves: 4  Prep: 10 minutes  Cook: 20 minutes

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