Photo of Chicken, kale & white bean pie with sliced potato topping by WW

Chicken, kale & white bean pie with sliced potato topping

8
6
3
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate
A good pie is the ultimate comfort food – tuck into this hearty, yet healthy.

Ingredients

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

1½ 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

Instructions

  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!