Chicken, Ham and Leek Pie

Nothing more comforting than a delicious Chicken, Ham and Leek Pie. We’ve used a mashed potato topping to keep things healthy but sacrifice no flavour.

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Cook: 60 mins

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Preheat oven to 200°C/ 400°F.
Heat olive oil in a large deep pan or casserole dish, add chicken, season with salt and pepper and cook for 5 mins. Add leek, carrot, celery and onion and continue to cook for 5 mins, until veg has softened. Add garlic and rosemary and cook for 2-3 mins before adding chicken stock, milk, oregano, smoked paprika, cloves, bay leaves, Worcestershire sauce and ham, bring the pan to a low simmer and leave to cook for 30 mins.
Meanwhile, bring a lightly salted saucepan of water to boil and and cook potatoes until soft, approx 15 mins. Once cooked, drain and add potatoes back to saucepan. Then, add butter, salt and pepper to taste and mash together until smooth with no lumps. Add milk and chives, then using a spoon whip mash together until creamy and smooth.
Back to the pie filling - add butter, white wine vinegar and cornflour mixed with water. Stir well and continue to cook on a low simmer for 10-15 mins, until sauce thickens. Stir in frozen peas and then remove from heat.
Transfer pie filling to baking dish, then top with creamy mash. Spread and flatten mash, then top with grated cheddar, add some black pepper then bake pie for 20 mins, until cheese is bubbling.

Nutritional Info

Per serving:

Cals – 544

Carbs – 45g

Protein – 40g

Fat – 23g

Ingredients

Serves 4

For the pie filling:

  • Tbsp of extra virgin olive oil.
  • 350g of chicken breast - diced.
  • 1 leek - chopped.
  • 1 carrot - chopped.
  • 2 ribs of celery - chopped.
  • 1 onion - finely chopped.
  • 3 cloves of garlic - minced.
  • 1 sprig of rosemary, stem removed, finely chopped.
  • 450ml of chicken stock.
  • 200ml of semi-skimmed milk.
  • Tbsp of oregano.
  • Tsp of smoked paprika.
  • 4 cloves.
  • 2 bay leaves.
  • Tbsp of Worcestershire sauce.
  • 2 slices of good quality ham, sliced.
  • 10g of butter.
  • Tbsp of white wine vinegar.
  • Tbsp of cornflour.
  • Salt and pepper, to taste.
  • 50g of frozen peas

For the mashed potato topping:

  • 750g of white potatoes - peeled and chopped.
  • 30g of butter.
  • Salt and pepper, to taste.
  • 50-100ml of semi-skimmed milk.
  • A handful of chives - finely chopped.
  • 100g of light cheddar - grated.

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