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Chicken Sauté with Leek on a Bed of Mashed Potato

Lesley S Smith
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Servings 6


  • 5 lb King Edward Maris Pipers or other potatoes that are suitable for mashing.
  • 3 medium slices Leeks
  • 1 Medium Onion
  • 200 g Sock or 1 stock pot.
  • 1 pinch Salt & pepper.


  • Peel the potatoes and set them on to simmer with a couple of teaspoons of salt to cook with.

  • Cut the chicken breast into small strips, slice the leeks and chop the onion.

  • Use a thick bottomed saucepan or a wok, or cast iron sauté pan. Heat the pan up to very hot and use a little oil in the pan.

  • Add the chicken for the first 5 minutes and then add the onion, leek and stock, moving the food all the time. The chicken must be cooked all the way through.

  • Cooking for a further 10 minutes, ensure all the ingredients are fully cooked, add salt and pepper to taste and set aside with a lid on the pan. The heat will be retained for the few minutes it takes to prepare your potatoes.

  • When potatoes are fully cooked, drain and mash. Don’t be tempted to add butter or milk, or the potatoes will go too smooth and be the wrong consistency to make into a potato pie shape.

  • Place a patty sized heap of potatoes onto a plate and simply serve the sautéed chicken and leek on the top.

  • Decorate the sides of the mashed potatoes using a fork, and serve immediately.
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