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Photo of Chicken and leek pie by WW

Chicken and leek pie

4 - 9
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
Our Member Laura says this is one of her absolute favourite WW dinners and it’s become a regular on the menu at her house.



400 g, peeled, chopped

Reduced fat oil spread

1 tbs

Skim milk

¼ cup(s), (60ml)


2 whole, finely sliced


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)


2 bunch(es), trimmed

Oil spray

1 x 3 second spray(s)


  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.