Chicken and Leek Pie with Sweet Potato Topping

Serves 6
Time 1 hour


500g free-range chicken thighs – chopped into small bite-sized pieces

Olive oil 

1 medium-sized leek, chopped

1 brown onion, chopped

2 garlic cloves, chopped 

1 medium-sized zucchini peeled and chopped into small, cubed pieces

1-2 cups frozen peas, thawed and drained

2 large, sweet potatoes peeled

1 cups milk 

1 tbsp wholemeal plain flour

½ cup grated cheddar cheese

1 tbsp vegetable stock powder 

Pepper, to season


Place olive oil in a pot and brown onion and garlic. Add leek and brown further. Add chicken and brown the meat. 

Add peas and zucchini and stock powder – allow the mixture to gently cook away for 5 minutes. 

In a bowl combine 1 cup of milk with plain flour, season mixture with pepper – whisk gently to combine and add to the pot. 

Toss to ensure all the ingredients are coated, turn the heat down and allow to gently simmer for 20 minutes, stirring occasionally. 

Meanwhile, chop the peeled potatoes roughly into small pieces. 

Place the potatoes in boiling water and cook until soft – usually 10-15 minutes. 

Once soft, remove the potatoes and drain, combine with 1/3 cup of milk, a pinch of pepper and mash.  

Once the pie filling has simmered, stir through cheese, and turn the heat off – place the filling in an ovenproof dish.  Place mashed potato on top of the filling – to complete the pie. 

Place in the oven at 180 degrees – with the oven/grill feature on. Bake for 15 minutes until brown on top.