Chicken & Leek Gratin Pie

This creamy chicken pie is packed with flavour and plenty of vegetables making it a recipe that all the family can enjoy. I have been known to add a little shredded ham hock too... 


Serves 2 adults and 1-2 small children


30g unsalted butter

250g leek, trimmed, finely chopped and cleaned

400g chicken thighs, bone removed

1 tsp fresh rosemary, leaves picked and finely chopped

150g broccoli florets, frozen

2 tsp cornflour

300ml milk

1tsp dijon mustard


for the topping:

40g breadcrumbs

1 tsp fresh rosemary, leaves picked and finely chopped

20g Parmesan cheese, finely grated

20g butter, melted

1 tsp dijon mustard


Preheat the oven to 200oC. 

In a large ovenproof dish with a heavy bottom (I use a shallow Le Creuset) melt the butter and then add the leeks, cook for 5 minutes over a high heat. Add the chicken, rosemary and broccoli and cook for a further 5 minutes, stirring occasionally to prevent anything from catching. Sprinkle over the cornflour and stir through the dijon mustard. Remove from the heat and slowly add the milk, stirring as you go along. Once half of the milk has been added place the dish back on the heat and add the rest of the milk. Cook over a medium heat, stirring until the sauce has thickened- it will take about 3-5 minutes. Remove from the heat and put to one side [Note: if you plan to freeze the dish then portion up the chicken now and allow it to cool fully before sprinkling over the topping].

For the topping: melt the butter in a small saucepan with the mustard- once melted but not bubbling remove from the heat and add the rest of the ingredients. Stir through so that the breadcrumbs are evenly coated and then sprinkle the topping over the chicken. If serving immediately, place in the oven for 15-20 minutes or until golden. If you want to prepare ahead of time just place everything in the refrigerator until ready and cook for an extra 5-10 minutes.