This chicken 'pie' has leeks, cheese, a creamy sauce and a slightly unusual topping of crushed potatoes, rather than mashed. Served with crisp lettuce and a Dijon dressing. Ultimate comfort food!
Prep Time
45 min
Cuisine
British
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Oven-proof dish, butter, flour, milk, olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
1 leek
1 little gem lettuce
1 garlic clove
1 tbsp Dijon mustard<span class="strong">†</span>
250g British diced chicken breast
40g cheddar cheese<span class="strong">†</span>
400g potatoes
dried bay leaves
1 white wine vinegar sachet (15ml)
Typical Values
per 100g
per serving
Energy
395 kJ 93 kcal
2387 kJ 565 kcal
Fat of which saturates
3 g 1.7 g
18.1 g 10.2 g
Carbohydrate of which sugars
9.3 g 2.5 g
56.3 g 15.2 g
Fibre
2.3 g
14.1 g
Protein
7.9 g
47.9 g
Salt
0.25 g
1.5 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.
Allergens highlighted by † (mustard, sulphites, milk)
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
Boil a kettle
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut all the potatoes to roughly 4cm chunks, keeping the skins on
Grate the cheddar for step 6
2
Add the potatoes and salt (optional) to a pot with a lid, cover with boiled water by 5cm and bring to the boil with a lid on a high heat
Once boiling, boil for 5-7 min, or until you can pierce them easily with a knife, then drain and steam dry for 5 min in a colander
Reserve the pot for step 7
3
Meanwhile, slice the leeks in half lengthways, discarding the root ends
Slice the lengths into 1cm slices, then wash the sliced leek in a colander under the cold tap to remove any grit
Peel and finely chop or grate the garlic
Heat a large pan (preferably non-stick) with 1 tsp (2 tsp) of olive oil on a high heat
4
When hot, add the chicken, leek and garlic with a pinch of salt
Cook for 4-6 min or until the chicken is lightly golden on the outside (it will continue cooking later) and the leeks have softened
5
Transfer the chicken and softened leek to a plate
Return the pan to a medium-low heat and melt 30g (60g) of butter
Once melted, stir in 30g (60g) of flour and cook for 2-3 min, whisking constantly - this is your 'roux'
Whisk in 200ml (400ml) of milk gradually
6
Add the bay leaf(ves) and stir constantly until a smooth, thickened sauce remains
Once the sauce has thickened, remove the pan from the heat and stir in the chicken and leek mixture, the cheddar and half of the Dijon mustard
Season generously with salt and pepper
7
Return the steamed potatoes to their cooking pot and crush them lightly with a masher (and a knob of butter, optional)
Transfer the mixture to a baking dish and top with the crushed potatoes, then oven roast for 10 min or until bubbling
Meanwhile, combine the remaining Dijon with the vinegar and 2 tbsp (3 tbsp) of olive oil to make a dressing
8
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