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Chicken And Leek Pie With Cheesy Mash

It’s still very much the season of comfort food isn’t it? And the time of year cooking hearty dishes that make you think of home, of being warm snuggled up in front of a log burning stove. And my chicken and leeks pie is the perfect dish for cold rainy winters evenings.

Its is simple to make this creamy chicken and leeks pie. Its also perfect for making in bulk and freezing and tastes amazing.

Chicken and Leeks pie a creamy  cheesy Bake

How to Make Chicken And Leeks Pie.

You Will Need (Serves 4)

  • 4 chicken breast fillets
  • 2 large leeks
  • 6 large potatoes
  • 25g butter
  • salt and pepper

For The Cheese Sauce

  • 25g butter
  • 25g plain flour
  • 400ml milk ( I use Skimmed)
  • 100g grated cheese
Chicken and Leek Cheesy Bake

Method, How To Make Chicken And Leeks Pie

Firstly start by washing and chopping the potatoes and boiling with the skin on.

Next heat the oven to 180°

Then chop the chicken and fry it in a pan with a small splash of oil for around 10 minutes.

Slice the leeks and add to the pan and fry till softened then remove from the heat.

Make the cheese sauce by melting the butter in a pan.

Stir in the flour and gently stir for 2 minutes.

Remove from the heat and gradually stir in the milk until the sauce is smooth and blended.

Then return to the heat to bring to the boil once it reaches boiling remove.

Transfer the leek and chicken mix to pan oven proof dish.

Pour over the cheese sauce until the mixture is covered, but not swimming.

Season with salt and pepper.

Roughly mash the potatoes with the butter, and a pinch of salt until smooth but not creamy, leave a bit of texture.

Finally spread the potatoes over the top and bake in the oven on 180 degrees for 30 minutes.

Chicken and leek pie in cheese sauce

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Printable Chicken And Leeks Recipe.

Chicken and Leek Cheesy Bake

Creamy Chicken And Leeks Pie

Yield: 6
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Creamy chicken and leek pie and simple recipe using store cupboard essentials.

Ingredients

  • 4 chicken breast fillets
  • 2 large leeks
  • 6 large potatoes
  • 25g butter
  • salt and pepper
  • For The Cheese Sauce
  • 25g butter
  • 25g plain flour
  • 400ml milk ( I use Skimmed)
  • 100g grated cheese

Instructions

    1. Firstly start by washing and chopping the potatoes and boiling with the skin on.
    2. Next heat the oven to 180°
    3. Then chop the chicken and fry it in a pan with a small splash of oil for around 10 minutes.
    4. Slice the leeks and add to the pan and fry till softened then remove from the heat.
    5. Make the cheese sauce by melting the butter in a pan.
    6. Stir in the flour and gently stir for 2 minutes.
    7. Remove from the heat and gradually stir in the milk until the sauce is smooth and blended.
    8. Then return to the heat to bring to the boil once it reaches boiling remove.
    9. Transfer the leek and chicken mix to pan oven proof dish.
    10. Pour over the cheese sauce until the mixture is covered, but not swimming.
    11. Season with salt and pepper.
    12. Roughly mash the potatoes with the butter, and a pinch of salt until smooth but not creamy, leave a bit of texture.
    13. Finally spread the potatoes over the top and bake in the oven on 180 degrees for 30 minutes.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 99mgSodium: 417mgCarbohydrates: 74gFiber: 7gSugar: 5gProtein: 36g

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Jan @ Jan's Family Notebook

Sunday 15th of March 2020

This sounds delicious. The perfect comforting meal for this cold weather.

Debbie

Tuesday 10th of March 2020

Hi Sarah, this could be dinner tonight! I have leeks and potato left from a soup I never made and was going to add chicken to make it more substantial. Now I'm thinking this would be better.

xx

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