Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (2024)

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Makes: 6

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (2)Prep time: 1 hr

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (3)Total time:

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (4)

Recipe photograph by Rob Streeter

Recipe by Annie Bell

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Who would say no to a comforting homemade pie? Using full-fat dairy provides a source of extra energy and vitamins

Makes: 6

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (5)Prep time: 1 hr

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (6)Total time:

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Nutritional information (per serving)

Calories

611Kcal

Fat

23gr

Saturates

9gr

Carbs

42gr

Sugars

4gr

Fibre

7gr

Protein

51gr

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (7)

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (8)

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Subscribe to Sainsbury’s magazine

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Ingredients

For the filling
  • 4 tbsp extra- virgin olive oil
  • 1.6-1.8 kg chicken thighs and drumsticks*
  • 500g leeks, trimmed and thinly sliced
  • 150ml white wine
  • 300ml chicken stock or water
  • 50g unsalted butter
  • 40g plain flour
  • 50g full fat crème fraîche
  • 2-3 tsp Dijon mustard, to taste
  • 1 x 80g pack watercress, coarsely chopped
For the potato topping
  • 1.1 kg medium or large waxy potatoes, eg Charlotte, peeled and halved or quartered as necessary
  • 1 x 30g pack flat-leaf parsley, leaves chopped

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Step by step

Get ahead

The filling can be made ahead and chilled, or frozen in the dish, with the potato added after defrosting. Leftovers reheat well

  1. Heat 1 tablespoon of oil in a large casserole over a medium-high heat, season the chicken pieces and colour them on both sides (you will probably need to do this in batches), then remove them to a bowl. Pour off the fat, turn the heat down a little, add another tablespoon of oil and fry the leeks for a few minutes until softened and lightly coloured, stirring frequently, then remove them to a large bowl.
  2. Return the chicken pieces to the casserole, add the wine, stock or water and a little seasoning. Press the chicken pieces down (they won’t be completely covered), bring the liquid to the boil, then cover and simmer over a low heat for 35 minutes until the chicken is just tender, stirring halfway through. Remove the chicken pieces to a plate, reserving the cooking liquid (skim off any fat) and, once they are cool enough to handle, remove and discard the skin and shred the flesh, adding it to the bowl with the leeks.
  3. Melt the butter in a medium nonstick saucepan over a medium heat, stir in the flour and cook for about 1 minute until it's a thick paste. Remove from the heat and gradually stir in the cooking liquid and the crème fraîche until smooth. Bring to the boil, stirring frequently, and simmer over a low heat for 5 minutes. Adjust the consistency if required and whisk in the mustard to taste. Pour the sauce over the chicken and leeks, and mix in the watercress. Transfer this to a shallow 2 litre ovenproof dish.
  4. Bring a large pan of salted water to the boil, add the potatoes and simmer until tender, then drain through a colander and leave for a few minutes for the surface moisture to evaporate. Return them to the pan and mash them very coarsely, partly chopping them with the side of the masher. Stir in 2 tablespoons of olive oil and some salt, and then the parsley. Spoon the potato on top of the chicken – it should be loose and craggy.
  5. Heat the oven to 200°C, fan 180°C, gas 6, and bake for 35-45 minutes until golden and crisp on top.

    *It doesn’t really matter whether you use thighs, drumsticks or a mixture, however you happen to find them packaged.

Serve with

Tenderstem® broccoli with crispy pancetta and pine nuts

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Chicken and leek pie with crispy potato topping recipe | Sainsbury`s Magazine (2024)

FAQs

Why does my leek and potato soup taste bland? ›

The reasons are usually two: you didn't season your soup at all, worrying it might be too salty because of the leeks; or you added to much water for the stock.

How long to cook a frozen chicken and leek pie? ›

Chicken & Leek Pie Cooking guidelines from frozen. Remove pie from outer packaging but leave the pie within the foil. Preheat the oven with a baking tray to 180°C fan / Gas 6. Place the pie onto the pre-heated baking tray and cook in the centre of the pre-heated oven and cook for 50-55 minutes.

Why do leeks taste so good? ›

Leeks are alliums, so they're related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

How can I thicken my leek and potato soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What temperature do you bake pies at? ›

Start the Pie at a High Oven Temperature

Baking this pie at 400°F (204°C) for 20 minutes helps the pie dough set and activates the cornstarch in the filling (as does heating it on the stove). After that, reduce oven temperature down to 375°F (190°C) to continue baking the pie.

Can you put a frozen pie straight in the oven? ›

Bake the pie frozen – do not thaw. Place a cookie sheet in your oven and preheat your oven to 425 degrees F. Place the pie on the cookie sheet. The cookie sheet helps to cook the bottom pie crust so it isn't soggy, which can be a problem with foil pans.

Should you thaw a frozen chicken pie before baking? ›

Should I Thaw Chicken Pot Pie Before Baking? If you have the time, thawing a frozen chicken pot pie overnight in the fridge will ensure a more even cooking time.

How do you fix bland potato soup? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

How do I fix bland tasting soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

Why does my soup taste flavorless? ›

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

References

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