• 850 g potatoes, peeled and halved
  • 8 g butter
  • 100 ml milk
  • 1 tbsp olive oil
  • 325 g pack chicken thigh fillets
  • 250 g leeks, thinly sliced
  • 600 g frozen British garden peas
  • 1 x 54.5g pack instant pourover cheese sauce mix


  1. 1

    Preheat the oven to 200°C/ fan 180°C/ gas 6. Boil the potatoes, for about 10 minutes, until tender. Drain the potatoes and leave to steam dry in a colander for a few minutes. When dry, mash the potatoes with a knob of butter and the milk to create a smooth mash.

  2. 2

    Heat the olive oil in a pan and sauté the chicken thigh fillets and the leeks for 6-8 minutes or until the chicken is cooked through. Transfer to a large ovenproof dish and add the frozen peas.

  3. 3

    Make up the instant cheese sauce mix following pack instructions and add to the dish. Mix well. Spoon the mashed potato on top, spread evenly and mark with a fork, then bake for 30-35 minutes until golden and bubbling.


    Make it veggie: Try swapping the chicken for 300g Quorn Chicken Style Pieces.

Nutritional Details

Each serving provides
  • Energy 2031kj 485kcal 24%
  • Fat 15.9g 23%
  • Saturates 4.7g 24%
  • Sugars 16.8g 19%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

10.8g carbohydrate 2.4g fibre 7.2g protein

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