Chicken, kale & white bean pie with sliced potato topping
- Total Time
A good pie is the ultimate comfort food – tuck into this hearty, yet healthy, option for just 6 SmartPoints
Calorie controlled cooking spray4 spray(s)
Shallots4 medium, quartered
Thyme, Fresh3 sprig(s), leaves picked
Garlic4 clove(s), crushed
Chicken breast, skinless, raw300 g, cut into small chunks
Plain White Flour1 ½ tablespoons, level
Chicken stock cube(s)1 cube(s), to make 250ml
Half Fat Crème Frâiche75 g
Dijon Mustard½ tablespoons, level
Kale, raw100 g
Cannellini Beans, cooked1 can(s), large, drained, drained and rinsed
Potato(es), Raw500 g, thinly sliced
Olive Oil½ tablespoons
- Mist a large nonstick frying pan with cooking spray and cook the shallots over a low heat for 5 minutes, until starting to soften. Add the thyme and garlic and cook, stirring, for another minute.
- Increase the heat to medium and add the chicken. Sprinkle over the flour, then cook, stirring, for 4-5 minutes until the chicken is browned all over.
- Stir in a spoonful of the stock, releasing any browned bits from the bottom of the pan using a wooden spoon. Add the remaining stock and bring to a boil. Reduce the heat to medium-low, stir in the crème fraîche and mustard and season well. Add the kale and beans and simmer for 2-3 minutes.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Transfer the filling to a 1.5-litre pie dish, top with the potato slices, slightly overlapping, then brush over the oil. Bake for 35-40 minutes, or until the filling is bubbling and the potatoes are golden.