Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 16/05/2025. See terms.
Join now
Chicken and leek pie

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.

You might like

You might like