Chicken, leek and mushroom pie with greens

Chicken, leek and mushroom pie with greens

Serves: 4
Cooking time: 30 – 35


  • 4 medium potatoes
  • Knob of butter
  • 2 Tbsp olive oil
  • 2 leeks
  • 400g mushrooms
  • 3 cloves of garlic
  • 600g chicken thigh fillets
  • 2 Tbsp Dijon mustard
  • 1 tsp Worcester sauce
  • Salt and pepper
  • 2 ½ cups milk
  • 4 ½ Tbsp cornflour
  • Few Tbsp warm water


  • 2 cloves of garlic
  • 200g green beans
  • 80-100g Spinach or 2 big handfuls of silverbeet
  • Small knob of butter

To serve

  • Chopped parsley


  1. Preheat the oven to 200°C. Peel and chop the potatoes into mediums size chunks. Boil the potatoes in water for 15-20 minutes until soft. Drain the potatoes, add the milk and butter, and mash. 
  1. Roughly slice the leeks and mushrooms. Mince the garlic. Remove the skin of the chicken breast and dice into cubes.  Heat oil in a pan on medium heat. Add garlic and chicken and continue to cook until chicken is cooked through. Add the leeks and mushrooms until wilted and soft. Add mustard and Worcester sauce, salt and pepper to taste and set aside 
  2. Mix the milk and cornflour together. Slowly add milk-cornflour mixture to heated milk and stir constantly until thickened. Add thickened milk to leek, mushroom and chicken mixture. Set to the side. Pour chicken mixture into a casserole dish. Top with mashed potato and sprinkle with grated cheese, salt and pepper. Bake pie for 20 minutes

  3. With ten minutes left to cook the pie, add oil to a medium pan and add minced garlic. Once fragrant add spinach or silverbeet. Add a small knob of butter, salt, pepper and a pinch of nutmeg at the end.

  1. Once cooked let the pie cool for a couple of minutes. Add parsley to the top, and then dish out the pie and greens into bowls.

  1. Kids Meal