Heat 1 tablespoon of oil in a large casserole over a medium-high heat, season the chicken pieces and colour them on both sides (you will probably need to do this in batches), then remove them to a bowl. Adjust the consistency if required and whisk in the mustard to taste. Tip the chicken mixture into a dish and arrange the potato slices on top, then dot the butter over. Chicken, Leek, and Mushroom Pie - a lovely, savory pie with a chicken, leek, mushroom and potato filling. Subscribe for just £26 now! We use cookies. Bring to the boil, stirring frequently, and simmer over a low heat for 5 minutes. https://www.gousto.co.uk/.../creamy-chicken-potato-topped-pie Her recipes are always as beautiful as they are delicious. Melt the butter in a medium nonstick saucepan over a medium heat, stir in the flour and cook for about 1 minute until it's a thick paste. Mix well. 2 or 3 large chicken breasts, cut into bite-size chunks. Top with mashed potato and the rest of the cheese. We send you everything you need to cook amazing recipes like this, delivered right to your door. Transfer this to a shallow 2 litre ovenproof dish. Leave the planning to us! Us too! Prep time 10 minutes. Put the chicken and leek mixture in to a baking dish. Using full-fat dairy provides a source of extra energy and vitamins. Cooking time 20 minutes. RECIPE Oven-proof dish, butter, flour, milk, olive oil, pepper, salt. Percentages are based on an adult's daily intake. 1 soft cheese pot (50g)†, 1 Dijon mustard pot (5.5g)†. 1.8 kg chicken thighs and drumsticks* 500g leeks, trimmed and thinly sliced; 150ml white wine; 300ml chicken stock or water In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard. ), then reboil half a kettle, Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves, then top, tail and slice finely, Heat a large, wide-based pan (preferably non-stick) with 15g [30g] butter over a medium heat, Once melted, add the chopped leek and carrot with a pinch of salt and cook for 4-5 min or until beginning to soften, Meanwhile, peel and finely chop (or grate) the garlic, Dissolve the Kallo chicken stock cube[s] and Dijon mustard in 250ml [400ml] boiled water, Once the vegetables have softened, add half the chopped garlic with 1 tbsp [2 tbsp] flour and cook for 30 secs, Add the stock and soft cheese, bring to the boil over a high heat and cook for 3-4 min or until thickened, Once the chicken is cooked, transfer it to a clean board and shred it apart using two forks – this technique is known as 'pulling', Return the drained potatoes to a low heat with a knob of butter and a small splash of milk, Season with a generous pinch of salt and pepper and mash until smooth, Add the pulled chicken to the sauce with a generous grind of black pepper and give everything a good mix up – this is your creamy chicken pie filling, Transfer the creamy chicken pie filling to an oven-proof dish and top with the mash, Put the dish in the oven for 15-20 min or until bubbling and golden – this is your creamy chicken potato-topped pie, Once the pie is almost done, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice very finely, Heat a separate large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat, Once hot, add the sliced spring greens and remaining chopped garlic and cook for 3-4 min or until tender with a bite – these are your garlicky greens. Remove the chicken pieces to a plate, reserving the cooking liquid (skim off any fat) and, once they are cool enough to handle, remove and discard the skin and shred the flesh, adding it to the bowl with the leeks. Season to taste with salt and pepper. Pour sauce over chicken and veg misture, mix well and spoon into pie dish. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Serve with garlicky greens. Bake for 30-35 mins or until golden. 1.6-1.8 kg chicken thighs and drumsticks*, 1 x 80g pack watercress, coarsely chopped, 1.1 kg medium or large waxy potatoes, eg Charlotte, peeled and halved or quartered as necessary, 1 x 30g pack flat-leaf parsley, leaves chopped. Cook partially covered until potatoes are tender 10-12 minutes. Summary A creamy pie topped with fluffy mashed potato. We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties.