Creamy and hearty, this delicious Chicken and Leek Pie is a homage to the comfort food of our childhood. Sweet caramelised leeks make up the sauce, which has a kick of wholegrain mustard, as well as the earth notes of thyme to take this pie to the next level. Pie not?
Prep Time
40 min
Cuisine
British
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Oven-proof dish, tin foil, butter, flour, milk, olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
1 leek
5g thyme
320g British chicken thighs
400g potatoes
120g trimmed fine green beans
1 carrot
1 wholegrain mustard pot (21g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
339 kJ 80 kcal
2143 kJ 508 kcal
Fat of which saturates
2.4 g 0.6 g
15.1 g 3.7 g
Carbohydrate of which sugars
8.6 g 2.3 g
54.1 g 14.8 g
Fibre
1.7 g
10.7 g
Protein
6.5 g
40.8 g
Salt
0.09 g
0.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6 and boil a kettle
Meanwhile, wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely
Heat a large, wide-based pan with a drizzle of olive oil over a medium heat and once hot, add the sliced leeks and cook for 6-7 min or until they've softened
2
Meanwhile, peel and chop the potatoes into rough, bite-sized pieces
Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat and cook for 10-15 min or until fork-tender
Once cooked, drain and return them to the pot
Return the drained potatoes to a low heat and add a splash of milk and a large knob of butter and mash until smooth
3
Meanwhile, cut the chicken thighs into bite-sized pieces
Once the leeks have softened, add the chopped chicken to the pan with a generous pinch of salt and pepper and cook for 3-4 min
Strip the thymeleaves from their stalks and add them to the pan (don't worry if some of the stalks make it into the pan too)
4
Add 15g [30g]butter to the pan
Once melted, add 1 tbsp [2 tbsp]flour and stir with a wooden spoon for 1-2 min
Gradually stir in 200ml [400ml]milk and cook for 3-4 min or until a smooth, thick sauce remains
Add the wholegrain mustard and season with a pinch of salt and pepper– this is your chicken and leek mixture
5
Pour the chicken and leek mixture into the base of an oven-proof dish
Spread the mash evenly on top and run a fork over the top to give it an extra crunch
Put the dish in the oven and cook for 15-20 min or until it's golden and bubbling
6
Meanwhile, wipe the pan clean
Top, tail, peel and chop the carrot[s] into quarters lengthways
Cut at an angle into small bite-sized pieces
Boil a kettle
7
Return the pan to a medium heat with a drizzle of olive oil
Once hot, add the chopped carrot and cook for 3-4 min or until it's starting to brown
Once the carrots are lightly browned, add the green beans with a knob of butter, a pinch of salt and 50ml [100ml]boiled water
Cook, covered, for 8-9 min or until the carrots are tender
8
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