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Chicken & leek mash-topped pie
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1 large leek
Knob of butter
300ml of white sauce
20g pack of chopped flat-leaf parsley
500g mashed potato
1. Preheat oven to 200°C, gas mark 6. Slice 1 large leek and sauté the slices in a small knob of butter until soft, then remove from the heat.
2. Place 300ml of white sauce in a bowl, stir in a 20g pack of chopped flat-leaf parsley, add the leek and 400g chicken, diced and cooked through (with no pink meat).
3. Transfer to an ovenproof dish and top with 500g mashed potato. Place in the oven and cook for 35-40 minutes until golden brown.
Typical values per serving:
This recipe was first published in September 2016.