Chicken and Leek Pot Pie
with carrots and crispy potato topping
This savoury, potato-topped chicken pie is the ultimate in comforting recipes. While it acts as the perfect antidote for dark and cold evenings, this simple and delicious dish is really perfect for any occasion.
Tags:
Family Friendly
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium
Ingredients
Serving amount
2 unit(s)
Potatoes
1 unit(s)
Garlic
260 grams
Diced Irish Chicken Breast
125 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Onion
1 unit(s)
Carrot
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Chicken Stock
1 unit(s)
Leek
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)759 kcal
Energy (kJ)3174 kJ
Fat33.5 g
of which saturates17.5 g
Carbohydrate79 g
of which sugars14.3 g
Dietary Fiber0 g
Protein37.8 g
Cholesterol0 mg
Salt3.48 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Colander
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
- Slice the potato into 1cm rounds.
- Pop the sliced potato into the boiling water, cook until just soft, 6-8 mins.
- Once cooked, carefully drain in a colander and set aside. Season to taste with salt and pepper.
TIP: The potato is cooked when fork tender—take care not to overcook!
2
- Meanwhile, halve, peel and thinly slice the onion.
- Remove the root and the dark green leafy part from the leek. Halve the leek lengthways, then thinly slice.
- Trim the carrot (no need to peel). Chop into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Add the breadcrumbs to a bowl along with 2 tbsp oil (double for 2p). Season with a pinch of salt and pepper and mix together.
3
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, add the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with salt and pepper and cook until the chicken is browned, 6-7 mins.
- Once browned, transfer the chicken to a bowl.
TIP: Cook chicken in two batches if necessary. In a crowded pan it will stew rather than brown!
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add the onion and carrot. Cook on medium heat, stirring, until slightly softened, 4-5 mins.
- Stir in the leek and a little more oil if needed. Cook until the leek is softened, stirring occasionally, 4-6 mins.
- Add the garlic, stir and cook for 1 min.
5
- Add 100ml water (double for 4p) to the pan.
- Bring to the boil, add the stock powder and stir to dissolve.
- Add the creme fraiche and bring back to the boil, then turn down the heat and simmer gently until reduced by around one-third, 3-4 mins.
- Once the sauce has reduced, return the chicken to the pan.
- Season to taste with salt and pepper.
6
- Transfer the contents of the pan to an appropriately-sized ovenproof dish.
- Top with the cooked potato slices then sprinkle over the breadcrumbs.
- Bake on the top shelf of your oven until the topping is golden brown and chicken is cooked through, 10-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Serve straight from the dish!
