Chicken and Leek Pie with Potato Top

Chicken and Leek Pie with Potato Top

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 21, 2018.



  • 600g potatoes
  • 2 Tbsp butter
  • ¼ cup milk


  • 1 leek
  • 2 carrots
  • 1 brown onion
  • 550g chicken thighs
  • 2 cloves minced garlic
  • ½ Tbsp chopped thyme leaves
  • 1 Tbsp GF flour
  • 1 cup GF chicken stock
  • 1 Tbsp GF mustard
  • ¼ cup sour cream

To Serve

  • 1 broccoli

Have Handy

  • olive oil
  • pepper
  • salt


  1. Cook potatoes and prep veggies Preheat oven to 220°C. Bring a full kettle to the boil and set aside. Peel potatoes and dice 2cm, then add to a large pot and cover with hot tap water. Cook on high for 20-25 minutes with the lid on, until very soft. Drain and mash with butter and milk, until smooth. Season. Thinly slice leek; grate carrots; finely dice onion.
  2. Prep and cook chicken Pat chicken dry, then dice 3cm and season. Heat a drizzle of oil in a large pot on high heat. Add chicken to pot and cook for about 4 minutes, until golden but not cooked through. Stir occasionally to colour on all sides. Remove from pot.
  3. Cook veggies Return pot to medium-high heat. Add a drizzle of oil and a knob of butter to pot. Cook leek, carrots, onion, garlic and thyme for 7-8 minutes, until softened. Add flour and cook stirring for another 30 seconds.
  4. Finish filling and bake pie Return chicken and any resting juices to pot, along with stock, ½ tsp salt and mustard. Scrape bottom of pan to release any brownings, and cook for about 1 minute, until thickened slightly. Remove from heat, fold through sour cream and season. Transfer mixture to oven dish (about 25 x 25cm) and top with mashed potato. Bake for 12-15 minutes, until golden.
  5. Prep and cook broccoli Cut broccoli into medium florets. Place broccoli and a pinch of salt in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil and vinegar.
  6. Serve pie on plates, with broccoli on the side.

Nutritional Information

Energy 2447 kj
585 kcal
Protein 28.6g
Carbohydrate 28.9g
Fat 38.8g