Creamy Chicken Pie

A twist on a classic chicken pie. Adding the sweet potato topping makes this a really delicious comfort food, particularly in the winter months.

Time: 10 minutes prep time + 45 minutes cook time
Serves: 4 people
  • 1 tbsp olive oil
  • 600g skinless chicken breast, cut into chunks
  • 2 large leeks, sliced
  • 2 cloves garlic, sliced
  • 400ml hot chicken stock
  • 1 bay leaf
  • 200ml double cream
  • 1 tsp lemon zest
  • 800g sweet potatoes, drained
  • 2 tsp lemon thyme or thyme leaves
  • salt and pepper
  • Heat the oil in a frying pan and cook the chicken pieces for 5 minutes until browned all over.
  • Remove from the pan leaving as much oil as possible in the pan.
  • Add the leeks and cook for 5 minutes until softened, stir in the garlic and cook for another minute.
  • Return the chicken and any juice to the pan with the stock and bay leaf bring up to the boil.
  • Simmer for 5 minutes to reduce the liquid a little. Remove from the heat, stir in the cream with the lemon zest and season with salt and pepper.
  • Divide between 4 pie dishes.
  • Preheat the oven to fan 180C/200C/gas mark 6.
  • Mash the potatoes with the thyme and some salt and pepper and top the pies, running a fork over the top to fluff up the mash.
  • Bake for 30 minutes until bubbling and just crispy on top.