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Chicken and leek pie

Make the most of leftovers with this tasty chicken pie.

Ingredients

  • For the filling
  • 1 tbsp olive oil
  • 3 medium leeks, trimmed and sliced
  • 150g mushrooms, sliced
  • 1 red pepper, deseeded and thinly sliced
  • 400g cooked chicken, torn into bite-sized pieces
  • 1 tsp dried tarragon
  • 450ml chicken stock or one stock cube
  • 300g can condensed mushroom soup
  • For the topping
  • 600g potatoes, peeled and grated
  • 300g sweet potatoes, peeled and grated
  • 25g sunflower spread
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 spring onions, trimmed and
    thinly sliced

Method

  1. Preheat the oven to 190˚C/375˚F/Gas 5.
  2. Heat the olive oil in a pan and add the leeks, mushrooms and red pepper. Stir-fry over a medium heat until beginning to soften. Add the chicken and tarragon then pour the stock over and bring to the boil. Simmer for 10 minutes, add the condensed soup and stir well. Heat until bubbling then spoon into a heatproof casserole dish.
  3. While the pie filling is cooking, bring a large pan of water to the boil. Plunge the potatoes and sweet potatoes into the boiling water for 1 minute then drain through a sieve and tip into a mixing bowl. Add the sunflower spread, olive oil, seasoning and spring onions and mix well.
  4. Spread over the chicken pie filling and bake for 35 minutes until the topping is beginning to turn golden. Serve immediately.

Goes well with...

Marques de Grinon Rioja

Marques de Grinon Rioja

"Intensely fruity with a gorgeous oaky finish"

Perfect with..."Try it with good quality sausages, onion gravy & cheesy mash"

Grape:
Tempranillo
Country:
Spain
Price:
£7 - £10
Region:
Rioja
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4 Serves 4 people
15 Preparation time of 15 mins
55 Cooktime for 55 mins
518
Calories
26%
10g
Sugar
11%
19g
Fat
27%
4g
Saturate
20%
1.8g
Salt
30%
of your Guideline Daily Amount (GDA)

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