Creamy, cozy, and absolutely to die for!
The secret? Adding eggs to the mash so it bakes golden without added butter.
✅ Ingredients
For the Mash Topping
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4 large potatoes, peeled + chopped
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2 eggs
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Salt & pepper, to taste
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Optional: pinch of garlic powder or onion powder
For the Creamy Filling
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2 large chicken breasts, cubed
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2 large leeks, sliced (white & light green parts only)
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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Salt & pepper to taste
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1 cup chicken broth
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½ cup low-fat milk (or full-fat for richer sauce)
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2 tablespoons flour (or cornstarch slurry for gluten-free)
👨🍳 Instructions
1️⃣ Make the Mashed Potato Topping
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Boil potatoes in salted water until very soft.
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Drain and mash until smooth.
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Let cool slightly, then mix in both eggs, salt and pepper.
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This is the trick that makes the topping golden and firm without butter!
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2️⃣ Cook the Chicken & Leeks
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Heat olive oil in a pan over medium heat.
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Add chicken pieces → cook until lightly golden.
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Add leeks and garlic → sauté 5–7 minutes until soft.
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Add thyme, parsley, salt, and pepper.
3️⃣ Make the Creamy Sauce
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Sprinkle flour over the chicken + leeks and stir.
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Slowly pour in chicken broth, stirring continuously.
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Add milk and simmer until thickened and creamy.
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If too thick → add a splash more broth
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If too thin → simmer longer
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4️⃣ Assemble the Pie
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Pour the creamy chicken-leek mixture into a baking dish.
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Spoon or pipe the mashed potato over the top.
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Use a fork or piping bag for a pretty pattern — helps browning!
5️⃣ Bake
Bake at 375°F / 190°C for 25–35 minutes
or until the top is beautifully golden and filling is bubbling.
Serve With
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Steamed green beans
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Peas and mint
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A crisp salad
⭐ Tips for Even More Flavor
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Add ½ cup grated cheddar into the mash for a richer topping
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Add 1 teaspoon Dijon mustard to the sauce for tang
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Swap half the chicken for mushrooms to lighten calories even more