Tender chicken and sweet leeks are cooked in a creamy mushroom sauce and topped with a layer of potato slices before baking until golden. This is a great comforting, one-pot, heart healthy family dish for those wintery days.
Adjust servings before adding ingredients to your shopping list. Cooking times are a guide and may need to be adjusted if you change the serving size.
4
servings
Chicken
30gplain flour
Freshly ground black pepper
400gskinless chicken thigh fillets, diced
Mushroom sauce
400mlreduced salt chicken stock
200gchestnut mushrooms, kept whole
200gbutton mushrooms, kept whole
1bay leaf
Topping
500gwaxy potatoes such as new potatoes, Charlottes, Anya, Vivaldi or Maris Piper, scrubbed or peeled and
Assembly
3tspvegetable (rapeseed) oil
1onion, roughly chopped
1leek, thinly sliced
3sprigfresh tarragon, leaves only
Method
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Preheat the oven to 200°C / 180° Fan / Gas 6.
Prepare the chicken. Season the flour with plenty of freshly ground pepper. Add the chicken pieces and stir to coat all over. Put to one side until needed.
Mushroom sauce. Pour the stock into a pan and bring to the boil. Add the mushrooms along with the bay leaf, reduce the heat and simmer gently for8 minutes. Remove the bay leaf, and allow to cool a little before blending the mushrooms and stock until smooth to create a sauce.
Prepare the potatoes. Place the potatoes in a pan of cold water and bring to the boil. Simmer for until just beginning to soften but still firm. Small potatoes such as Charlotte or Anya 5-7 minutesMedium waxy potatoes: 7-8 minutesLarge potatoes: 10 minutesDrain well and leave to cool slightly before slicing thinly.
Adjust the cooking time according to the size of your potatoes. They should be just tender but still firm enough to slice once cooled. You're only starting the cooking process, as they will continue cooking in the oven.
AssembleHeat the oil in a large pan over a medium heat. Add the onion and cook gently for 5-8 minutes until softened. Stir in the leek and cook for a further 6-8 minutes until tender.
Add the floured chicken pieces and cook for 4-5 minutes until lightly coloured on all sides, stirring continuously.
Pour in the mushroom sauce and add the tarragon leaves. Stir well and simmer gently for a few minutes until slightly thickened.
Transfer the filling to an ovenproof pie dish and arrange the potato slices over the top in overlapping layers. Use the remaining oil to lightly brush the top of the potato layer.
Bake for 35-40 minutes until the potatoes are golden and the filling is bubbling around the edges.
SMART notes & tips
Don't have leeks? Spring onions work well too.
This is a great recipe to make ahead for a busy weeknight.
Nutrition per serving
Nutrient
Amount
% RI
Energy
1,458 kJ / 346 kcal
17%
Total Fat
8.7 g
12%
Saturated Fat
0.8 g
4%
Sugars
5.9 g
7%
Fibre
4.6 g
15%
Protein
30.0 g
60%
Salt
0.7 g
11%
%RI: Recommended Intake (RI) values are based on the daily needs of an average adult consuming 8400kJ/2000kcal. Fibre recommendations are based on the UK guideline intake of 30g fibre per day.
500gwaxy potatoes such as new potatoes, Charlottes, Anya, Vivaldi or Maris Piper, scrubbed or peeled and
Assembly
3tspvegetable (rapeseed) oil
1onion, roughly chopped
1leek, thinly sliced
3sprigfresh tarragon, leaves only
1
Preheat the oven to 200°C / 180° Fan / Gas 6.
30gplain flour
Freshly ground black pepper
400gskinless chicken thigh fillets, diced
2
Prepare the chicken. Season the flour with plenty of freshly ground pepper. Add the chicken pieces and stir to coat all over. Put to one side until needed.
400mlreduced salt chicken stock
200gchestnut mushrooms, kept whole
200gbutton mushrooms, kept whole
1bay leaf
3
Mushroom sauce. Pour the stock into a pan and bring to the boil. Add the mushrooms along with the bay leaf, reduce the heat and simmer gently for8 minutes. Remove the bay leaf, and allow to cool a little before blending the mushrooms and stock until smooth to create a sauce.
500gwaxy potatoes such as new potatoes, Charlottes, Anya, Vivaldi or Maris Piper, scrubbed or peeled and
4
Prepare the potatoes. Place the potatoes in a pan of cold water and bring to the boil. Simmer for until just beginning to soften but still firm. Small potatoes such as Charlotte or Anya 5-7 minutesMedium waxy potatoes: 7-8 minutesLarge potatoes: 10 minutesDrain well and leave to cool slightly before slicing thinly.
Adjust the cooking time according to the size of your potatoes. They should be just tender but still firm enough to slice once cooled. You're only starting the cooking process, as they will continue cooking in the oven.
1onion, roughly chopped
1leek, thinly sliced
2tspvegetable (rapeseed) oil
5
AssembleHeat the oil in a large pan over a medium heat. Add the onion and cook gently for 5-8 minutes until softened. Stir in the leek and cook for a further 6-8 minutes until tender.
6
Add the floured chicken pieces and cook for 4-5 minutes until lightly coloured on all sides, stirring continuously.
3sprigfresh tarragon, leaves only
7
Pour in the mushroom sauce and add the tarragon leaves. Stir well and simmer gently for a few minutes until slightly thickened.
1tspvegetable (rapeseed) oil
8
Transfer the filling to an ovenproof pie dish and arrange the potato slices over the top in overlapping layers. Use the remaining oil to lightly brush the top of the potato layer.
9
Bake for 35-40 minutes until the potatoes are golden and the filling is bubbling around the edges.
