Chicken, Leek and Mushroom Pie

Serves 4


200g chestnut mushrooms
200g button mushrooms
500ml chicken stock
2 chicken breasts, diced
1 leek, chopped
1 onion, diced
500g potatoes
2 teaspoons olive oil
30g plain flour
small handful of tarragon, roughly chopped
1 bay leaf


  • Preheat the oven to Gas Mark 6/200c/400F. Place the stock into a saucepan and bring to the boil. Add the mushrooms and bay leaf then leave to simmer for around 8 minutes.
  • While the mushrooms are cooking, place the potatoes in a saucepan of water and bring to the boil. Let cook for 5-7 minutes, drain and then leave to cool before slicing thinly.
  • Heat the olive oil in a frying pan, then add the onion and cook for 5 minutes. Add the leek and then cook for a further 8 minutes.
  • Once the mushrooms have cooked, remove the bay leaf and pour them in a food processor with the stock, then blend until smooth.
  • Once the leek has softened, add the chicken and cook for 2 minutes then sprinkle in the flour. Make sure the chicken is coated and cook for 3 minutes.
  • Add the mushroom sauce into the pan with the chicken and tarragon then mix well.
  • Pour the filling into a pie dish and top with overlapping slices of potatoes.
  • Place in the oven for 40 minutes or until golden and cooked through.


Per 100g

Low fat, low saturates, medium sugar, low salt 

Per serving

Energy: 280 Kcals/1180 Kjoules   Fat: 4.8g   Saturates:  0.9g Sugars: 4g   Salt:  0.6g 

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