Chicken and Leek Pie

Name: Chicken and Leek Pie
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: European, British
Ingredients: 6-8 (800g) washed potatoes; 600g Chicken breast fillets; 1 Leek; 3 cloves garlic; 1 brown onion; 2 tbs gluten free plain flour; 1 1/4 cups chicken stock; 1 tbs Dijon mustard; 1/2 tsp salt; 1 / 4tsp Ground white pepper; 200g greek yoghurt; 55g tasty cheese; Fresh chives; Green beans

8 steps

Prep:1h 30minCook:30min

Chicken pie with a cheesy and crispy potato top.

Updated at: Wed, 15 Jul 2026 04:37:29 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories476.4 kcal (24%)

Total Fat12.3 g (18%)

Carbs42.1 g (16%)

Sugars7 g (8%)

Protein48 g (96%)

Sodium635.6 mg (32%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

800gpotatoes

washed

600gchicken breast fillets

1leek

3cloves garlic

1brown onion

2 Tbsgluten free plain flour

1 ¼ cupschicken stock

1 Tbsdijon mustard

½ tspsalt

¼ tspGround white pepper

200ggreek yoghurt

55gtasty cheese

fresh chives

green beans

Instructions

Step 1

Preheat oven to 180°C fan-forced

OvenPreheat

Step 2

In a medium saucepan over high heat, place the potatoes into salted water and bring to the boil. Boil for around 20 minutes or until a skewer goes easily through them. The time will depend on the size of the potatoes; don't overcook them. Drain and set aside to cool while you cook the pie filling.

CooktopHeat

Pan

potatoes800g

Step 3

Meanwhile, heat one teaspoon of the olive oil in a medium, heavy-based, oven-proof frypan or shallow enamel casserole, and brown half of the diced, chicken. Remove to a bowl and repeat with another teaspoon of oil and the remaining chicken. (It only needs to have some golden colour, not to be cooked all the way through at this stage.)

CooktopHeat

Sauce Pan

Bowl

chicken breast fillets600g

Step 4

Heat the remaining oil in the pan and sauté the leek and diced garlic, and onion until fragrant and translucent. Return the chicken to the pan and sprinkle flour over the top. Stir to coat the chicken.

leek1

cloves garlic3

brown onion1

gluten free plain flour2 Tbs

Step 5

Add the stock, half a cup at a time, allowing the sauce to cook and thicken in between each addition. When all the stock is added, bring the sauce to a simmer and add the mustard, salt, and pepper. Remove the pan from the heat.

chicken stock1 ¼ cups

dijon mustard1 Tbs

salt½ tsp

Ground white pepper¼ tsp

Step 6

Cut the cooked potatoes into 1 cm slices and layer evenly over the chicken mixture. Season to taste.

Step 7

In a small bowl, stir the greek yoghurt until smooth, them spread over the potato. Sprinkle with cheese.

greek yoghurt200g

tasty cheese55g

Step 8

Place the pan into the oven and bake for 30 minutes until golden brown and bubbling. Sprinkle with chopped chives and accompany with steamed beans, if you like.