Chicken & leek pie with butternut squash topping
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 2 • Difficulty: Easy
A guaranteed family favourite, a pie can still be on the menu if you simply replace the pastry topping with a veggie mash
Ingredients
Olive Oil
⅓ teaspoon(s)
Chicken breast, skinless, raw
250 g, diced
Leek
1 medium, trimmed and thickly sliced
Plain White Flour
20 g
Chicken stock cube(s)
⅓ cube(s), made with 130ml boiling water
Half Fat Crème Frâiche
20 g
Butternut Squash
400 g, peeled, deseeded and cut into large chunks
Tarragon, fresh
1 teaspoon(s)
Peas, fresh or frozen
20 g
Green Beans
2 portion(s), medium
Instructions
1
Heat the oil in a large pan. Cook the chicken over a medium heat for around 5 minutes, or until it turns golden. Add the leek and cook for a further 2 minutes.
2
Stir in the flour and continue to cook for another minute before gradually adding the stock, stirring continuously. Bring to the boil for 2 minutes, then reduce the heat to a simmer and cook for around 8 minutes until the sauce has thickened. Remove from the heat and leave to cool slightly. Stir in the crème fraîche, tarragon and peas and set aside.
3
Meanwhile, put the butternut squash in a pan of cold water and bring to the boil. Simmer for 10 minutes, or until tender. Drain, mash, and season with salt and freshly ground black pepper.
4
Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon the chicken mixture into a small pie dish (around 700ml) and top with the butternut squash mash. Whilst the pie is baking, cook the green beans to pack instructions.
5
Bake the pie for 25-30 minutes or until the top is crisp and golden. Serve alongside the green beans.
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