Chicken in Cheddar & Leek Sauce Pie

I love a chicken and leek pie but here is one with a slight difference. No pastry here!

Chicken in Cheddar & Leek Sauce Pie with Creamy Mash Topping

Serves: 2
Prep time: 25 minutes
Cook time: 35–40 minutes
Total time: ~1 hour

 Ingredients

For the filling:

• 1 tbsp butter

• 1 tsp olive oil

• 1 small leek, trimmed, washed, and finely sliced

• 1 garlic clove, crushed

• 250g (about 9 oz) chicken breast, cut into bite-size chunks

• 1 tbsp plain flour

• 150ml (⅔ cup) chicken stock

• 75ml (⅓ cup) milk

• 50ml (¼ cup) double cream

• 60g (½ cup) mature cheddar cheese, grated

• ½ tsp Dijon mustard

• Salt and freshly ground black pepper, to taste

For the mashed potato topping:

• 400g (14 oz) floury potatoes (e.g., Maris Piper or Yukon Gold), peeled and cut into chunks

• 25g (2 tbsp) butter

• 50ml (¼ cup) warm milk or cream

• 30g (¼ cup) mature cheddar cheese, grated (plus extra for topping)

• Salt and pepper, to taste

Optional garnish:

• Chopped fresh parsley or chives

 Equipment Needed

• Medium saucepan (for potatoes)

• Deep frying pan or sauté pan

• Mixing bowl

• Potato masher or ricer

• Wooden spoon or silicone spatula

• Ovenproof dish (~20cm / 8-inch or 2 individual pie dishes)

• Cheese grater

 Method

1. Prepare the mashed potatoes

1. Place the potatoes in a pan of salted water. Bring to the boil and simmer for 15–20 minutes until tender.

2. Drain well, then mash with butter and warm milk until smooth.

3. Stir in cheddar cheese, season with salt and pepper, and set aside.

2. Make the chicken, leek & cheddar filling

1. Heat the butter and oil in a frying pan over medium heat.

2. Add the leeks and cook for 4–5 minutes until softened. Add garlic and cook for 1 minute more.

3. Stir in the chicken pieces and cook for 5–6 minutes until lightly golden on all sides.

4. Sprinkle over the flour and stir well to coat the chicken and leeks.

5. Gradually add the chicken stock, stirring to avoid lumps. Then add milk and bring to a gentle simmer.

6. Stir in cream, mustard, and grated cheddar. Simmer for 2–3 minutes until the sauce thickens and coats the chicken. Season to taste.

3. Assemble the pie

1. Preheat oven to 200°C / 180°C fan / 400°F.

2. Spoon the chicken and leek mixture into the ovenproof dish.

3. Spread the mashed potato evenly over the top, fluffing it with a fork.

4. Sprinkle with a little extra cheddar cheese.

4. Bake

1. Place on a baking tray and bake for 20–25 minutes, until bubbling and golden on top.

2. Let rest for 5 minutes before serving.

5. Serve

Sprinkle with fresh parsley or chives and enjoy with green peas, broccoli, or a crisp side salad.

 Nutritional Information (per serving, approximate)