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 spray
    4 spray(s)
  • Shallots
    4 medium, quartered
  • Thyme, Fresh
    3 sprig(s), leaves picked
  • Garlic
    4 clove(s), crushed
  • Chicken breast, skinless, raw
    300 g, cut into small chunks
  • Plain White Flour
    1 ½ tablespoons, level
  • Chicken stock cube(s)
    1 cube(s), to make 250ml
  • Half Fat Crème Frâiche
    75 g
  • Dijon Mustard
    ½ tablespoons, level
  • Kale, raw
    100 g
  • Cannellini Beans, cooked
    1 can(s), large, drained, drained and rinsed
  • Potato(es), Raw
    500 g, thinly sliced
  • Olive Oil
    ½ tablespoons
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Start eating better than ever!