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.
Chicken, Leek & Chestnut Pie with Parsnip Mash Topping & Braised Cabbage
Seasonal herbs and chestnuts turn our British chicken pie into an autumn favourite. Wrapped up with creamy potato & parsnip mash for extra comfort. On the side? Braised red cabbage bringing colour and crunch!
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 600g diced British Free Range chicken breast
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp cornflour
- 80g chestnuts
- 2 leek
- 1 parsnip
- 4 large potatoes
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 25g honey
- 1 red cabbage
Nutritional Information
Calories: 615
Protein: 46g
Carbs: 70g
Fat: 16g
Chicken, Leek & Chestnut Pie with Parsnip Mash Topping & Braised Cabbage
Seasonal herbs and chestnuts turn our British chicken pie into an autumn favourite. Wrapped up with creamy potato & parsnip mash for extra comfort. On the side? Braised red cabbage bringing colour and crunch!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium lidded saucepan, a medium ovenproof dish, a peeler, a sieve, a masher & a measuring jug
Braise the cabbage
- Trim and finely slice the cabbage
- Heat the medium saucepan with 1 tsp oil on medium-high heat. Once hot, add the cabbage and cook for 3 mins, then pour in the vinegar and cook for another 30 secs. Stir in the honey and 75ml water. Season with salt
- Pop a lid on the pan, then lower the heat and cook for 20-25 mins, stirring occasionally, until the liquid thickens and the cabbage is soft. Add more water if it becomes too dry
Make the mash
- Peel the potatoes and parsnip, then dice into 2cm chunks
- Add both to the saucepan of boiling water and simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 1 tbsp oil and a pinch of salt and pepper
- Meanwhile, slice the leeks into 1/2cm rounds. Roughly chop the chestnuts
Build the flavour
- Dissolve the cornflour in the jug with 50ml cold water. Top up with 100ml hot water, then stir in the stock powder
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the leek and chicken and cook for 4 mins, until the leek is softened and the chicken has browned. Season with salt and pepper
- Add the garlic herb paste and chestnuts and cook for 1 min, then stir in the stock mixture, Italian herbs and cashew cream
- Bring to the boil, then lower the heat and simmer for 13 mins, until the sauce has thickened and the chicken is cooked through
Assemble the pie
- Preheat the grill to high (240C)
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Transfer the chicken filling to the medium ovenproof dish. Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Grill for 8-10 mins, until golden
Plate up
- Share the chicken pie between plates, with the braised cabbage alongside
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