Photo of Chicken & leek pie with butternut squash topping by WW

Chicken & leek pie with butternut squash topping

Points® value
Total Time
1 hr 15 min
15 min
1 hr
A guaranteed family favourite, a pie can still be on the menu if you simply replace the pastry topping with a veggie mash


Olive Oil


Chicken breast, skinless, raw

250 g, diced


1 medium, trimmed and thickly sliced

Plain White Flour

20 g

Chicken stock cube(s)

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


  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.