It’s the time to revisit my favourite ‘Heart Food’ book (Heart Food, the Healthy Heart Cookbook by Veronika Cruskelly and Nicole Senior, 2008). Another favourite dish from the book is chicken and leek pie. It’s full of vegetable goodness, and when you have it with garden salad, each serving contains 6 serves of vegetables. How good is that 😀

You can be assured that the taste is not compromised. It’s so yummy and tasty, it’s the ultimate comfort food 🙂

Chicken and leek pie

(from Heart Food, the Healthy Heart Cookbook by Veronika Cruskelly and Nicole Senior, 2008)

(serves 4)

  • 1 tablespoon of olive oil
  • 2 x leeks (white part only), finely sliced
  • 3 large garlic cloves, chopped
  • 2 small carrots, diced
  • 250 gr frozen corn kernels
  • 1 zucchini, diced
  • 1½ tablespoons corn flour, blended with 3 tablespoons water
  • garden salad to serve
  • 400 gr chicken breast fillets, trimmed and cut into cubes
  • 1 cup (250 ml) chicken stock

Chicken and leek pie ingredients

Pumpkin mash (you can substitute with potato mash or sweet potato mash):

  • 1 kg pumpkin
  • 2 tablespoons flat-leaf parsley, chopped
  • 25 gr parmesan cheese, grated

Step 1. To make the pumpkin mash, peel, seed and dice the pumpkin. Place the pumpkin in a saucepan with cold water and heat over medium heat. Bring to boil and cook for 10 minutes or until soft. Drain well. Mash the pumpkin until smooth and add the parsley. Set aside.

Pumpkin mash

Step 2. Heat oil in a large wok over low heat. Add leeks and garlic and cook, stirring frequently without letting them colour, until soft, about 3-5 minutes. Add carrot and cook for another minute. Add chicken and stock, cover and cook, stirring occasionally, for 15 minutes or until the chicken is done.

Add leeks and garlic

Add carrots

Add chicken and stock, then cover

Step 3. Preheat oven to 200ºC. Stir the corn kernel, zucchini and blended corn flour into the chicken mixture. Stir until thickened, about 3 minutes.

Chicken mixture after 15 minutes

Add zucchini, corn and blended cornflour

Step 4. Place the chicken mixture into a 7-cup (1¾ litre) capacity ovenproof dish. (What I used: 2 x 600 ml round casserole dish and 1 x 1.1 l oval casserole dish). Spoon over the pumpkin mash to cover the chicken and top with the parmesan cheese.

Place chicken mixture into ovenproof dish and top with the mash

Top with grated parmesan cheese

Step 5. Bake for 15 minutes or until the chicken mixture is bubbling and the cheese is pale golden. Serve with garden salad.

After 15 mins in the oven

Chicken and leek pie served with garden salad