Chicken and Leek Pie with Root Veg Mash

Chicken and Leek Pie with Root Veg Mash

SERVES: 4-6 | PREP TIME: 15 min | COOK TIME: 50-60 min

We used a little bit of all our root veg this week to make a colourful, flavourful, chunky topping to this deliciously creamy chicken and leek pie. With the cooler weather starting to kick in, this pie is the perfect comfort food dish for the chillier evenings.

Chicken and Leek Pie with Root Veg Mash


4 large chicken fillets
1 large leek
2 cloves of garlic
1 tablespoon oil
1 tablespoon butter
1 teaspoon dried tarragon
2 tablespoons apple cider vinegar/white wine
2 level tablespoons organic plain flour
500ml chicken stock
1 tablespoon creme fraiche
Salt and pepper

For the root veg mash:
1.5kg mixed root veg (carrot, parsnip, turnip, celeriac, potato)


1. Prep your ingredients:

  • Preheat your oven to 200 degrees or 180 for a fan oven.
  • Cut the chicken into bite size pieces.
  • Slice the leek and the garlic finely.
  • Peel the root veg and cut into evenly sized pieces.

2. Heat the oil in a large pan and brown the chicken for 3-4 minutes.

3. Remove the chicken from the pan, add in the butter and gently cook the leeks and garlic with a lid on for 6-8 minutes until soft. Then return the chicken to the pan, season with the salt, pepper and tarragon and stir in the flour and mix to a paste. Add the vinegar/wine and pour in the stock slowly stirring until it is smooth.

4. Simmer for 10 minutes and then add in the creme fraiche and some freshly ground pepper. Transfer to an ovenproof dish while you make the mash.

5. Put the root veg into a large saucepan and cover with cold salted water. Bring to the boil and simmer for 10-15 minutes until tender. Drain the veg and mash it leaving it fairly chunky. Season with salt and pepper and add in a little butter.

6. Spread the mash on top of the chicken and bake in the oven for 20-30 minutes until the sauce is bubbling around the edges.

7. Serve with some steamed broccoli or kale for extra nutrition.