Good Housekeeping//Hearst Owned

Chicken and leek pie

Name: Chicken and leek pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 5 large potatoes; 200 g tub half-fat crème fraîche; 3 chicken breasts with skin; 3 large leeks; Around 10 tarragon leaves

This hearty chicken pie makes a great family supper

By The GH Kitchen TeamPublished: 02 March 2005

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Yields:

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Cal/Serv:

470

Ingredients

5 large potatoes
200 g tub half-fat crème fraîche
3 chicken breasts with skin
3 large leeks
Around 10 tarragon leaves

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Peel and chop the potatoes into chunks. Put in a pan of cold, salted water. Cover, bring to the boil and simmer for 10-12min until soft. Drain. Return to pan. Add 1tbsp crème fraîche, season with salt and freshly ground black pepper and mash well.
2. Step 2
  Meanwhile, heat a frying pan and add the chicken, skin-side down. Fry for 5min until the skin is golden. Turn and fry for 6-8min on the other side. While the chicken is cooking, chop the leeks into chunks and finely chop the tarragon.
3. Step 3
  Remove the chicken from the pan and put on a board. Tip the chopped leeks into the pan and cook in the chicken juices for 5min to soften.
4. Step 4
  Discard the chicken skin and cut the flesh into bite-sized pieces (don't worry if it's not quite cooked through). Return the chicken to the pan, stir in remaining crème fraîche and heat for 2-3min until bubbling. Stir in the tarragon, season well, then spoon into a 1.7 litre (3 pint) ovenproof dish. Spread the mash on top.
5. Step 5
  Cook in the oven for 20-25min until golden and heated through.
  
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Per Serving:

Calories: 470
Total carbs: 54 g
Total fat: 14 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time