• 2 tbsp Kerrygold Pure Irish Unsalted Butter
  • 3 leeks, sliced into thin rounds and rinsed well
  • 200g brown mushrooms, wiped clean and thickly sliced
  • 2 carrots, peeled and diced
  • 200g thick cut ham, diced
  • 600g skinless, boneless chicken thighs, diced into bite-sized pieces
  • 3 tbsp frozen peas
  • 2 twigs fresh thyme
  • 2 tbsp fresh parsley, chopped
  • For the sauce:

  • 50g Kerrygold Pure Irish Unsalted Butter
  • 50g flour
  • 2 tsp Dijon mustard
  • 300ml good quality chicken stock
  • 300ml milk
  • Salt and pepper
  • Pinch of freshly ground nutmeg
  • For the mashed potato topping:

  • 900g floury potatoes, peeled and diced into medium sized chunks
  • 1 tbsp salt, for cooking water
  • 50g Kerrygold Pure Irish Unsalted Butter
  • 150ml milk
  • Salt and freshly ground black pepper
  • 50g Kerrygold Cheddar, grated
  • Pinch of freshly ground nutmeg, to garnish


Recipe by Rozanne Stevens

Nothing is quite as homely or comforting as a homemade chicken pie, especially in cold weather. This is a very hearty chicken pie, packed with ham and loads of vegetables. The sauce is rich and silky with a hint of mustard to complement the ham. No need to make a separate side dish as the pie has a fluffy mashed potato topping. I often make individual pies and freeze them, which are really handy on busy weeknights.  
  1. Grease a large ceramic or glass baking dish with butter and set aside. Preheat the oven to 220°C.
  2. To make the mashed potatoes: Ideally, steamed potatoes make the best mashed potatoes: I use a steamer insert on top of a pot of boiling water. Alternatively, bring a large pot of salted water to the boil, add the potatoes, and simmer vigorously for 20-25 minutes until very tender. Drain very well in a colander. While the potatoes are drying, add the butter and milk to the pot. Season well with salt and pepper and melt the butter over a medium heat. Return the cooked potatoes to the pot and mash well with a potato masher.
  3. To make the sauce: Melt the butter in the pot then add the flour. Stir until it forms a thick paste then add the mustard. Gradually pour in the chicken stock and milk, whisking to avoid lumps. Allow to just come to the boil then switch off. Season well with salt, pepper and nutmeg.
  4. To make the filling: Melt a tablespoon of butter in a large pan and sauté the leeks, carrots and thyme until just soft, remove from the pan and set aside. Turn up the heat, add another tablespoon of butter and sauté the mushrooms until browned. Return the leeks, carrots and thyme to the pan. Season the chicken and add to the pan. Pour over the sauce and add the ham, mix well. Allow to come to the boil, then reduce to a medium heat and simmer for 25 minutes until the chicken is cooked through. Add the frozen peas and chopped parsley. Remove the thyme twigs.
  5. Pour the chicken filling into the buttered baking dish. Spoon the mashed potato on top and spread evenly with a spoon or spatula. Sprinkle over the grated cheese and add a dusting of freshly ground nutmeg.
  6. Place the dish on a baking tray in case of spillage and bake at 220°C for 20 minutes until golden and bubbling. Allow to rest for 10 minutes before serving.

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