Chicken and leek pie
4
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Savour the comforting flavours of this healthy chicken and leek pie, a delightful dish that's both nutritious and satisfying. Packed with tender chicken, leeks, and a creamy mashed potato topping, this pie is perfect for a wholesome family dinner.
Ingredients
Potato(es)
400 g, peeled, chopped
Reduced fat oil spread
1 tbs
Skim milk
¼ cup(s), (60ml)
Leek
2 whole, finely sliced
Garlic
1 clove(s), crushed
Whole grain mustard
1 tbs
Cooked skinless chicken breast
400 g, shredded
Fresh tarragon
1 tbs, chopped
Light sour cream
¼ cup(s), (60ml)
Vegetable stock cube
½ individual, gluten-free variety, to make 50ml stock
Light tasty cheese
¼ cup(s), grated, (40g)
Asparagus
2 bunch(es), trimmed
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C.
2
Boil, steam or microwave potatoes until tender. Drain, then mash with oil spread and milk. Season with salt and pepper. Set aside.
3
Meanwhile, lightly spray a large non-stick frying pan with oil. Cook leeks for 5 minutes, stirring, until soft. Add garlic and cook, stirring, for a further 1 minute. Stir in mustard, chicken, tarragon, sour cream and stock, until combined. Stir in a little water if too dry. Season with salt and pepper.
4
Transfer chicken mixture to a 20 cm pie dish and spoon over mashed potato to cover filling. Sprinkle with cheese.
5
Just before pie is finished, steam asparagus for 5 minutes or until tender. Divide pie and asparagus among 4 serving plates. Serve.
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