Chicken and potato pie

Serves: 4
Preparation time: 25 minutes
Cooking time: 40 minutes

Chicken and potato pieIngredients:

500g (1lb 2oz) potatoes, peeled and cut into chunks
25g (1oz) butter
100ml (3½floz) milk
50g (2oz) Cheddar cheese, grated
15g (½oz) Parmesan, grated
25g (1oz) butter
1 leek, thinly sliced
1 large or 2 small shallots, finely chopped
25g (1oz) plain flour
300ml (½ pint) chicken stock
100ml (3½floz) double cream
300g (10½oz) frozen peas
1 tbsp chopped parsley
1 tbsp lemon juice
Salt and pepper


  1. Pre-heat the oven to 200ºC/R6.
  2. Put the potatoes in cold, salted water, bring to the boil then reduce the heat and simmer for 10-15 minutes until tender. Drain and mash with butter, milk and the grated cheeses.
  3. Melt the butter in a saucepan and cook the leek and shallot gently for 8-10 minutes, until soft but not coloured. Stir in the flour and cook for 1 minute, then stir in the stock a little at a time to make a smooth sauce (you may find it easier to do this off the heat).
  4. Stir in the cream, then cook, stirring, until the sauce just comes to the boil. Stir in the chicken, peas and parsley, then remove from the heat and stir in the lemon juice. Season to taste. Spoon into 1.5 litre (2½ pint) dish and dot with the mash. Bake for about 30 minutes until golden brown (it will need longer if cooking from chilled). It’s a good idea to place the dish on a baking sheet to catch any drips.

Recipe and image courtesy of Annabel Karmel. Annabel’s Family Cookbook (Ebury Press) is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit

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