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Chicken, leek and mash pot pies
Chicken, leek and mash pot pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Quick and delicious pot pies for hectic schedules.
Ingredients:
  • 500g sebago potatoes, peeled, chopped
  • 300ml Cooking Cream
  • 80g margarine spread
  • 18.20 gm olive oil
  • 700g chicken breast fillets, cut into 2cm pieces
  • 2 medium leeks, trimmed, cut into 2cm-thick slices
  • 40.00 ml plain flour
  • Olive oil cooking spray
Instructions:
  • 1. Start by placing the potatoes in a large saucepan and covering them with cold water. Bring to a boil and let them cook for 8 to 10 minutes until tender. Drain the potatoes and return them to the pan. Season with salt and pepper, then mash until smooth with 2 tablespoons of cream and 1 tablespoon of spread.
  • Preheat the oven to 200C/180C fan-forced. Heat oil in a non-stick frying pan over medium-high heat. Brown the chicken in batches for 5 minutes until cooked through, then transfer to a bowl.
  • Lower the heat and add the rest of the spread to the pan along with the leek. Cook covered for 6 to 8 minutes until the leek is softened. Stir in the flour and cook for 1 minute. Slowly pour in the remaining cream while stirring constantly for 3 minutes until the mixture boils and thickens. Finally, add the chicken back to the pan and mix well.
  • Divide the chicken mixture into four 2-cup-capacity ovenproof dishes. Top with mashed potatoes, then spray with oil and season with salt and pepper. Place the dishes on a baking tray and bake for 20-25 minutes until the potatoes are golden and the mixture is bubbling. Serve and enjoy!

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