The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby chicken pie
Nothing has the power to soothe and satisfy quite like a pie. Fresh rosemary, thyme and garlic add oomph to the chicken, leek and carrot filling, while a dollop of Greek-style yogurt and a pinch of mustard powder give the fluffy potato topping an indulgent texture and a bit of zip.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 500g potatoes
- 1 leek
- 2 carrot
- 1 head of broccoli
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 300g diced chicken breast
- 1 handful of fresh thyme
- 1 handful of fresh rosemary (use half)
- 2 garlic clove
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 577
Protein: 50g
Carbs: 87g
Fat: 4.6g
Ingredients
- 1000g potatoes
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 2 leek
- 3 carrot
- 2 x head of broccoli
- 1 handful of fresh thyme
- 1 handful of fresh rosemary
- 4 garlic clove
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 600g diced chicken breast
Nutritional Information
Calories: 561
Protein: 50g
Carbs: 83g
Fat: 4.4g
Herby chicken pie
Nothing has the power to soothe and satisfy quite like a pie. Fresh rosemary, thyme and garlic add oomph to the chicken, leek and carrot filling, while a dollop of Greek-style yogurt and a pinch of mustard powder give the fluffy potato topping an indulgent texture and a bit of zip.
Cook time:
40 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk, Mustard
Cooking Instructions
Make your mash
- Peel the potatoes, then cut them into 2cm cubes and cook in boiling water for 15-18 mins. Drain, then return to the pan.
- Lightly season and leave to cool slightly, then mash with a generous splash of water, half the mustard and half the yogurt.
Ace the base
- Meanwhile, peel and finely dice the onions. Trim the leeks, halve them lengthways and thinly slice into half-moons, then dice the carrots into 1cm cubes.
- Spritz a non-stick saucepan with cooking spray and put it over a medium-high heat. Tip in the diced onions, sliced leeks and carrots and fry for 8-10 mins.
Add some oomph!
- Heat your grill to high. Finely chop the thyme leaves and half the rosemary leaves (all of them for 4 portions), and peel and crush the garlic.
- Add the garlic to the softened veg and cook for 1 min, then stir in the chopped herbs and remaining mustard. Crumble in half the stock cube and pour in 200ml water (use all the stock and 250ml water for 4 portions). Stir well, add the chicken to the pan and simmer for 8-10 mins until the chicken is cooked through.
Cook the broccoli
- At the same time, cut the broccoli into florets and cook in boiling water for 3-4 mins, then drain.
Crisp up your pie & serve
- Remove the chicken pan from the heat and leave to cool slightly, then stir in the remaining yogurt. Tip the mixture into an ovenproof dish.
- Spoon the mashed potato on top, spread it over the filling and grill for 5 mins until golden brown. Serve the pie with the broccoli.