Leek & chicken pie with cheesy sweet potato topping

This is one of my favourite meals; it’s real comfort food, both delicious and wholesome.

Serves 4


1tbsp butter

2 bay leaves

2 garlic cloves, chopped
150ml bone broth or water
150ml white wine
4 skinless chicken breasts
2 handfuls defrosted sweetcorn
2 large leeks, chopped
1 large onion, chopped
6 chestnut mushrooms, chopped
1 tbsp fresh thyme, chopped (or 1tsp dried thyme) or 1tsp dried herbs
1 tbsp gluten-free flour (I use buckwheat)
Black pepper, to taste
4 sweet potatoes
Green vegetables, such as broccoli or peas, to serve

30g cheddar cheese, grated


Preheat the oven to 190°C (170°C fan).

Steam the sweet potatoes for 20 minutes.

Whilst the sweet potatoes are steaming, melt the butter in a large frying pan and chop the chicken ( I find it easier to use kitchen scissors).

Add the chicken and bay leaves to the pan and cook for 3-4 minutes until the chicken is golden brown on both sides.

Add the onion, garlic, sweetcorn, leeks and mushrooms to the pan and cook for a further 3 minutes.

Sprinkle on the flour and stir in. Cook for 2 minutes.

Add the stock and wine gradually until the sauce thickens. Add the thyme and season to taste.

Spoon the filling into 1 large ovenproof dish or 4 individual dishes.

Mash and season the sweet potato and spread over the filling. Sprinkle the cheese on top and bake for 25 minutes. Serve with the steamed greens.



  1. 24th February 2015 / 8:07 pm

    This looks great! I like the idea of using sweet potatoes! Looks delicious:)

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