
Chicken & leek pie with butternut squash topping
3
Points® value
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