Chicken, Mushroom and Leek Pie with Rosemary and Garlic Parsnip Mash

The weather has been rather up and down these past couple of weeks and my meals don’t know whether they’re coming or going. One minute it’s all iced coffee and salads, the next it’s hot chocolate and hearty comfort food. I can’t say I mind either way, after all, both are delicious and I’ve been longing for an excuse to whip up a treat like this for some time now. This chicken, mushroom and leek pie is the ultimate warming dinner on a chilly Autumnal evening. With a creamy rosemary and garlic parsnip mash that melts in your mouth, there’s nothing better to beat the cold weather blues. The fabulous thing about these beauties is that you can assemble in advance and simply pop them in the oven to heat up when you get home after a long day of work. It couldn’t be simpler and truly is the best way add a little warmth to your day.

Chicken, mushroom and leek pie

Rosemary and garlic parsnip mash pie

Healthy chicken pie


Serves 4

  • 4 chicken breasts
  • 2 medium leeks
  • 16 chestnut mushrooms
  • 2 cloves of garlic (minced)
  • 400ml chicken or vegetable stock
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon tamari/soy sauce
  • Pinch of  black pepper
  • Olive oil

For the mash

4 parsnips

  • 2 cloves of garlic (minced)
  • 2 teaspoons of finely chopped fresh rosemary
  • 2 tablespoons of coconut milk
  • 1/2 teaspoon ground coriander
  • Salt and pepper to taste
  • Grated cheese or 1 tablespoon of nutritional yeast (optional)
  • A handful of flaked almonds (optional)


Pre-heat your oven to 180°C.

Begin by cutting your chicken and parsnips into chunks and slicing your mushrooms and leeks. Bring a large saucepan to medium heat and add a drizzle of olive oil. Cook your chicken until done all the way through, then transfer out of the saucepan and set to one side, adding the excess juice to your stock. Add another drizzle of olive oil to the pan along with your leeks and cook until translucent before adding your mushrooms, garlic, coriander, cumin and tamari/soy sauce. Allow the mushrooms to soften slightly, then add the stock, bay leaf and thyme. Reduce to a simmer, cover and cook for ten minutes (In the meantime, make your mash).

Steam your parsnips for around 10 minutes until soft. Then, mash well and add your garlic, coconut milk, rosemary, salt and pepper. Ensure that everything is mixed.

Once your the liquid in your filling has reduced, shred the chicken and add to the pan along with a handful of fresh chopped parsley. Remove the bay leaf and thyme. Season with black pepper.

Evenly distribute the filling into 4 pie dishes. Top with the parsnip mash and add a sprinkle of flaked almonds and/or grated cheese/nutritional yeast over the top. Place in the oven for 20 minutes, until the top is golden and slightly crispy. Remove, serve with a hearty portion of greens and enjoy!

If you fancy trying a veggie/vegan pie, check out my delicious sweet potato and lentil shepherd’s pie recipe.

Maxine Ali