![Chicken & Leek Potato Top Pie with Green Beans](https://recipe-images.azureedge.net/Medium/0d5da923-0f02-42e5-9132-b220d0f49ddc.jpg/)
Chicken & Leek Potato Top Pie with Green Beans
Ready in 35 minutes
• Serves 4
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, July 22, 2018.
This dish most recently appeared in My Winter Warmers (4 Nights For 4) on Sunday, July 22, 2018.
This pie can be made the night before or morning of. If you don’t have an oven-proof pan, transfer to a baking dish. Remove from fridge when you get home and bake for about 25 minutes at 200°C until piping hot. Enjoy our twist on the classic potato top pie!
Ingredients
Mash
- 800g agria potatoes
- 2 Tbsp butter
- ½-1 Tbsp wholegrain mustard
- ½ tsp salt
- ¼-½ cup milk
Pie
- 1 leek
- 650g chicken tenderloins
- 1 Tbsp butter
- 2 cloves minced garlic
- 1 Tbsp chicken spice mix
- 1 Tbsp cornflour
- 1 Tbsp water
- 1 tsp chicken stock powder
- 1 cup boiling water
- 1 tsp salt
- ½-1 Tbsp wholegrain mustard
- ¼ cup sour cream
- ½ bag baby spinach
Beans
- 200g green beans
Steps
-
Preheat oven to grill. Bring a large pot of salted water to the boil. Bring a full kettle to the boil. Peel and dice potatoes 2cm. Cook in boiling water for about 14 minutes, until tender. Drain and return to pot with butter, mustard, salt and milk. Mash until smooth and season to taste with pepper.
-
Slice leek in half-length ways and thinly slice (discard tough green part). Pat chicken dry and season. Heat a drizzle of oil in a large fry pan on high heat. Cook chicken for 2-3 minutes, each side until just cooked through. Remove from pan and set aside.
-
Return pan to medium-high heat. Add a drizzle of oil and first measure of butter to pan and cook leek, garlic and chicken spice mix for about 5 minutes, until softened. Mix cornflour and water in a large, heat-proof bowl then add stock powder and boiling water and whisk to combine.
-
Roughly chop chicken into bite sized pieces and return chicken to pan, along with any resting juices, cornflour/water mixture, stock, salt, and mustard. Scrape bottom of pan to release any brownings, and cook for about 1 minute, until thickened slightly. Remove from heat fold through sour cream and spinach. Season to taste.
-
Top pie filling with mash and evenly spread out. Grill for 4-5 minutes, until golden and slightly crispy. Place beans in a heat proof bowl. Pour boiling water over beans, cover and steam for about 5 minutes until bright green and tender. Drain and return to pot with a drizzle of oil.
-
Divide chicken and leek pie between plates and serve green beans on the side.
Nutritional Information
Energy |
2149 kj 514 kcal |
---|---|
Protein | 45.2g |
Carbohydrate | 39.0g |
Fat | 18.4g |