HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Chicken & Leek Pie
Creamy Chicken & Leek Pie

Creamy Chicken & Leek Pie

with Mash and Green Beans

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We love a good Chicken Pie and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ pot(s)

Tracklements Apple and sage Jelly

1 pack(s)


280 grams

Diced Chicken Thigh

1 unit(s)


½ bunch(es)


1 pack(s)

Mature Cheddar Cheese


½ sachet

Chicken Stock Powder

1 pack(s)

Green Beans

1 pack(s)

Creme Fraiche


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2883 kJ
Energy (kcal)689 kcal
Fat32.0 g
of which saturates13.0 g
Carbohydrate57 g
of which sugars11.0 g
Protein51 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C and bring a large saucepan of water tot the boil with a pinch of salt for the potatoes. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the diced chicken and a pinch of salt and pepper. Cook, stirring occasionally, until golden all over, 6-8 mins.


Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Add both to the pan of boiling water and cook until you can easily slip a knife through them, 10-12 mins. When cooked, drain in a colander and return to the pan, off the heat.


Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Stir into the chicken. Pick the sage leaves from their stalks and roughly chop (discard the stalks). Add to the pan, along with the water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder then bring to the boil, lower the heat and simmer until reduced by half, 5-8 mins. Trim the green beans.


Stir the apple and sage jelly and crème fraîche into the chicken. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Bring to the boil then remove the pan from the heat. Pour the mixture into an ovenproof dish and set aside. Mash the potato with a potato masher, adding a knob of butter if you have any. Season to taste with salt and pepper.


Spread the mash over the chicken filling. Grate the cheddar cheese over the top then bake on the top shelf of your oven until golden and bubbly, 10-15 mins. Meanwhile, rinse and refill the potato pan with water and bring to the boil. Add the green beans to the boiling water and cook until just tender, 5-7 mins. Drain in the colander and return to the pan, with the lid on, to keep warm.


Serve the creamy chicken and leek pie with some green beans alongside. Enjoy!