This chicken and leek pie with sweet potato topping includes mushrooms, tarragon, cream and white wine. It’s creamy and comforting with tarragon’s bittersweet aniseed flavour.
If an easy yet smart tasting meal is what you are after, then this chicken and leek pie with sweet potato topping is perfect. It’s packed full of leeks, mushrooms and sweet potatoes and is far healthier than a pastry topped pie.
Confession time: we have been eating rather a lot of ready meals recently. When I was pregnant the first time around I packed the freezer with home cooked meals ready for when I came home from hospital. I intended to do the same with this pregnancy but it just didn’t happen. There was just too much going on and I had no enthusiasm to cook big vats of food. Instead I stocked up with ready made moussaka, chicken en croute and slow cooked ham hocks, to name a few. The moussaka was great and the others weren’t too bad – it’s just that they were packed full of salt and fat and the portions were tiny. Somewhere they were depressing too! Meal times are important to me, a highlight of the day – these meals promised so much in their beautiful packaging but delivered so little. I soon decided I needed the pick me up of a good meal. We started with the first attempt of this chicken and leek pie with sweet potato topping. It wasn’t amazing but was so much better than yet another ready meal.
This recipe is my third attempt at getting this dish right. We’ll just refer to the first as bizarre and overly spiced and you therefore couldn’t taste much else. Number 2 was nearly there, but it did need salt (!), which in the rush of bath time, I had forgotten. Following this third attempt I was sat feeding little G as Dave got the chicken and leek pie with sweet potato topping out of the oven and put it on the table. He served as I adopted my normal position to keep baby latched on whilst eating. (Incidentally, this dish is particularly good for one handed feeding as everything is bite sized!) Dave finished his first mouthful and pronounced “Well this is a winner”. I was just picking up my fork as G had needed a burp, and so dug in to see what I thought. “Yep, I think you are right,” I replied thinking ‘Oh this is good, just what I need now’. Just as I was getting the leftovers out of the fridge the following night Dave came into the kitchen. He spied the pie and smiled. “Brilliant, I love that meal.” he said.
Chicken and leek pie with sweet potato topping
The sweet potato mash doesn’t brown very much.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 - 6
- 1200g/2lb10oz sweet potato, peeled and chopped into 2½cm/1” chunks
- 2 tbsp oil
- 600g/1lb5oz boneless skinless chicken thighs, about 6, chopped into 1½cm/½” chunks
- 3 leeks, chopped into ½cm/¼“ discs
- 450g/1lb chestnut mushrooms, roughly sliced
- 10g of tarragon, finely chopped
- 300ml double cream
- 100ml white wine
- 25g/1oz butter
Overproof dish roughly measuring 20 cm / 8” x 30 cm / 12” x 5 cm / 2” deep.
- Preheat the oven to 200C/180C fan/390F/Gas mark 6. Boil or steam the sweet potato until mashable and then drain.
- In a large saucepan heat the oil, add the chicken and stir well. Cook over a medium heat, stirring occasionally until the chicken is cooked – about 10 minutes. With a slotted spoon put the chicken onto a plate.
- Into the liquid in the bottom of the saucepan add the leeks, stir well and cook with the lid on for 5 minutes. Add the mushrooms and tarragon, stir and cook for another 5 minutes without the lid until the mushrooms are cooked. Add the chicken to the mushrooms and then stir in the cream and the white wine. Taste and season. (The alcohol will evaporate in the oven.) Pour into the oven dish.
- Add the butter to the sweet potato and mash. Taste and season. Top the chicken with the mash and put in the oven for 30 minutes. Serve.
For a different pie you can add 100g/3½oz chorizo, chopped into ½cm/¼“ chunks. Just add it with the raw chicken. It gives a lovely orange colour.
Left over ingredients? Have a look at these other recipes:
Spicy chicken and tarragon ciabatta