Easy Chicken and Leek Pie
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 300 g Chicken breast (cut in to small chunks)
- 2 Leek (sliced)
- 2 Garlic clove (crushed)
- 250 ml Crème fraîche
- 80 g Cheddar cheese (grated (for the filling))
- 40 g Cheddar cheese (grated (for the topping))
- 1 tsp Dijon mustard
- 4 portion Mashed potato
Method
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Heat 1 tbsp Olive oil in a large pan and then add 300 g Chicken breast. Cook for 3 minutes. Add 2 Leek and 2 Garlic clove and cook for a further 5 minutes, stirring regularly.
- Whilst the chicken and leek is cooking, make 4 portion Mashed potato.
- Take the chicken off the heat and add 250 ml Creme fraiche,80 g Cheddar cheese, 1 tsp Dijon mustard and season. Mix well.
- Put the chicken and leek mixture into a baking dish.
- Top with mashed potato and 40 g Cheddar cheese.
- Bake in the oven for 20 minutes.