Chicken Pot Pie recipe


This is a great recipe for using left overs at Christmas or the remains of a roast chicken.


6-8 ounces cooked chicken or turkey – pre-cut into thin strips or small chunks

1 onion – finely chopped

2 leeks – thinly sliced

6 mushrooms – quartered

Garlic puree

Small pot cream

Tarragon – dried or fresh

Some white wine

Mashed potato

Grated hard cheese

Heat the garlic puree in a frying pan and fry the onions until soft but not coloured. Add the chicken and cook until heated through, about 4 minutes should do it.

Then add the leeks and fry for another 2 or 3 minutes.

Add about a small glass of white wine and simmer for 10 minutes. Add the tarragon to the mixture and cook for a minute or so, then add the cream. The mixture should be wet but not swimming in liquid.

Transfer the mixture to an oven proof dish and top with the mashed potato. Fluff the top of the potato with a fork and sprinkle with cheese. Cook for about 30 minutes at 180 degrees (170 if using a fan oven).

Serve with peas and carrots.



If you prefer to use fresh chicken/turkey, simply cook the meat in the garlic puree until seared all over and then add the onion. The rest of the steps remain the same.

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