Sweet Potato-Topped Chicken and Leek Pie

Sweet Potato-Topped Chicken and Leek Pie

Sweet Potato-Topped Chicken and Leek Pie (Pre-Race Recipe)

You can substitute the sweet potatoes and carrot with butternut and parsnip, or any combination of root vegetables – they all taste good with the creamy leek and chicken filling.


  • 600g sweet potato, peeled and chopped
  • 300g carrots, peeled and chopped
  • 1tbsp olive oil
  • 2 leeks
  • 300g chicken breast
  • 1.5tbsp flour
  • 2tsp wholegrain mustard
  • 500ml chicken stock
  • Seasoning
  • 50g cheddar cheese, grated


  1. Preheat the oven to 200°C ( 400° F)/ gas mark six.
  2. Boil the sweet potatoes and carrots in a pan of water for 12-15 minutes, until tender.
  3. Meanwhile, heat the olive oil in a frying pan and cook the leeks and chicken for 10 minutes, until browned. Mix in the flour and cook for a minute, then stir in the mustard and stock and bring to a simmer. Cook for 2 to 3 minutes and then spoon into an oven-proof dish.
  4. Drain the potatoes and carrots and lightly mash. Season well, spoon over the chicken mixture and sprinkle with grated cheddar.
  5. Cook for 12-15 minutes until the cheese is melted and golden.
  6. Serve with a green salad.

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Written by Camille Bennett

Camille Bennett is our nutrition expert interested in fitness diet and doesn’t run out of delicious ideas for healthy and nutritional meals.


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