Chicken, Leek and Mushroom Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 medium brown onion, finely chopped
  • 1 medium leek, sliced
  • 2 tablespoons Australian extra virgin olive oil
  • 220 grams portabello or Swiss brown mushrooms, sliced
  • ½ cup white wine
  • 1 tablespoon cornflour
  • 1 cup milk of your choice
  • 1 tablespoon Massel concentrated chicken stock, or 1 chicken stock cube
  • ½ cup roughly chopped parsley
  • 2½ cup cooked chicken, roughly chopped or shredded
  • 600 grams sweet potato, unpeeled, roughly chopped
  • 1½ tablespoons milk of your choice
  • pinch of salt
  • 50 grams tasty cheese
  1. Start by making the filling:
  2. Place a large pot over medium heat.
  3. When hot, add the onion, leek and oil and saute for about 5 minutes, or until soft.
  4. Add the mushrooms and saute for a further 5 minutes.
  5. Deglaze pot with white wine, then add cornflour and slowly add in the milk.
  6. Cook for 2-3 minutes, until thickened slightly, then remove from heat and add chicken stock, parsley and cooked chicken.
  7. Meanwhile, cook the sweet potato in boiling water for approx 12 minutes, or until soft.
  8. Drain and mash, then add milk and a pinch of salt.
  9. Heat oven to 200 degrees (you may want to do this earlier, my oven only takes a few minutes to come to temperature!)
  10. Transfer pie filling to pie tray and top with mashed sweet potato.
  11. Grate tasty cheese evenly over the top.
  12. Bake for 25 minutes, or until heated through and golden brown on top.
  13. Serve with vegetables or salad.
  14. Eat and enjoy.
Recipe by Healthy Home Cafe at