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Chicken, leek and mushroom pie

“You just can’t beat a good old chicken pie. My version uses Cook with M&S chicken gravy for instant flavour, and a delicious root veg topping in place of pastry.” - chef Chris Baber

  • 3.6 Star
    rating
  • Timer Prep 20 min
    Cook 35 min
  • Chef hat Medium
    effort

Preparation

Dice the Select Farms skinless boneless chicken thighs. Slice the chestnut mushrooms. Slice the medium leeks. Finely slice the potatoes. Finely slice the swedes. Finely slice the parsnips.

And the rest...

  1. 1 Preheat the oven to 200°C /180°C fan/gas mark 6.
  2. 2 Heat 1 tbsp olive oil in a large pan over a medium heat and lightly brown the chicken thighs for a few minutes on each side, until golden. Add the mushrooms and continue to cook for 4 minutes.
  3. 3 Add the leeks and cook until just softened, constantly turning the ingredients in the pan to allow everything to cook evenly. Add the gravy, crème fraîche and mustard, bring to the boil and season with salt and pepper.
  4. 4 Pour the contents of the pan into a large, shallow pie dish (20cm x 30cm).
  5. 5 Toss the potato, swede and parsnip in a bowl with 1 tbsp oil and season with salt. Place in a microwaveable dish and heat in the microwave at full power for 5 minutes to soften.
  6. 6 Layer the sliced veg over the pie mixture. Sprinkle with cracked black pepper, cover with foil and bake for 25 minutes. Remove the foil and return to the oven for another 10 minutes, or until the root veg topping is soft.

And the rest...

And the rest...

And the rest...

And the rest...

5 Reviews

  • Pam

    Great recipe. Easy to make. Didn’t have swede so just used potato and parsnip for topping. Delicious.

  • Anthea

    Useless as I couldn’t see the whole recipe. Only half a line of each instruction.

  • Alan

    Rather underwhelming flavour wise. The topping was more soggy than crispy and that was a with an additional 10mins cooking without the foil cover. The turnip started to burn and curl around edges but was still hard in the centre. The filling was tasty but would be better with a pastry topping.

  • Becky

    Made this tonight with mash on top instead of sliced potatoes and it was lovely, quick and easy to make.

  • Adele

    This was such a simple dish to make and super yummy too. Unfortunately I went a bit wild on the mustard. Won’t do that again as it overpowered the dish. Nevertheless really great family dinner dish.